university of mumbai1 | page academic council 25/05/2011 item no. 4.15 university of mumbai syllabus...

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Academic Council 25/05/2011 Item No. 4.15

UNIVERSITY OF MUMBAI

Syllabus for the F.Y.B.Sc. Program: B.Sc.

Course : Hospitality Studies

(Credit Based Semester and Grading System with effect from the academic year 2011–2012)

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Objectives :

a) To create young professionals with sound knowledge, practical skills and attitude for the hospitality industry.

b) To give an adequate exposure to the Hospitality Industry. c) To prepare students to explore opportunities for careers in the Hospitality sector. d) To develop entrepreneurial skills.

Equipments

Plasma/LCD/LED Television, LCD/DLP/LED Projectors, Net book, Note Book, Tablet PC,

PC Necessary application software and operating systems.

BASIC TRAINING KITCHEN Total area required : Desirable 1800 Sq.Ft. Min. 1200 Sq.Ft. No. of Kitchen : 01 01 Area per student : 60 Sq.Ft. 40 Sq.Ft. No.of students per lab : 30 30 No.of faculty per lab : 01 01

Sl.No. Name of the Item Quantity

Equipment per student : 1. Work table 100x50x85 cm with overhead shelves with 1 No. 2.

S.S. drawer 1 under shelf at 15 cm ground clearance

Cooking range 4 burners LP with oven and grill

1 No. 3.

Sink with DB

1 No.

Table Equipment – per table :

1. Meat knife } }

1 No.

2. Fillet knife } Chefs kit to be procured } 3. Paring knife } by student. } 4. Scooper } } 5. Peeler } } 6. Grater } 7. Small whisk } 8. Beater } 7. Round spoon (L) 2 Nos. 8. Flat spoon } 9. Slicer }

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10. Perforated round spoon (frying spoon) } 11. Strainer S.S. } 12. Rolling pin (wooden) } 13. Chopping board (wooden) } 14. Tongs } 15. Palate knife (small) } 1 No. 16. Steak hammer } 17. Wooden Spoon } 18. Measuring jug (1/2 Ltr) Enamel } 19. Egg Slicer } 20. Piping bag/nozzle } 21. Lime squeezer } 22. Potato masher SS }

Pots and Pans per work table : 1. Brass degchi with lid – 12” dia }

2. Brass degchi with lid – 10” dia } 3. Brass degchi with lid – 08” dia } 4. S.S. degchi with copper bottom – 12” } 1 No. 5. S.S. degchi with copper bottom – 10” } 6. S.S. degchi with copper bottom - 08” } 7. Brass thali – 16” dia } 8. Sauce pans 08” dia brass 2 Nos. 9. Frying pans 10” dia MS } 10. Saute pans 08” dia MS } 11. Omelette pan 08” dia Copper } 1 No. 12. Braising pan with lid Copper } 13. Thava with handle } 14. Collander SS 08” base } 15. Pie dish Aluminium 2 Nos.

Common Equipment : 1. Traulson 1400 ltrs. }

2. Large demonstration table (10x3 ft.) } 1 No. 3. Salamander } 4. Convection oven (H.D) } 5. Griddle 4 Nos. 6. Hand blender 4 Nos. 7. Weighing machine (Braun) 2 Kg. 1 No. 8. Stock pot (20 Ltrs.) SS with handle 2 No.

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9. Soup laddle SS 6 Nos. 10. Oven tray SS with collar 24 Nos. 11. Baking trays GI 24 Nos. 12. Butcher’s block 4 Nos. 13. Meat thermometer 1 No. 14. Conical strainer SS 1 No.

QUANTITY FOOD KITCHEN Total area required : Area per student : No.of students :

Desirable 1200 Sq.Ft. 40 Sq.Ft. 30

Min. 900 Sq.Ft. 30 Sq.Ft. 30

Faculty required : 01 01


1.

High pressure/Low pressure burner cooking range

}

(one with 4 LP Burners and one with 4 HP Burners) } 2. Deep fat fryer (2 comp.) (15 Ltrs.) Electric/Gas operated } 3. Bratt pan 80 Ltrs. } 4. Steamer (Combi) } 5. Bulk cooker 80 Ltrs. (Tilting type) Electric/Gas operated } 1 No. 6. Wet grinder 10 Ltrs. } 7. Potato peeler (heavy duty) } 8. Food Processor (with 6 attachments) } 9. Meat mincer (heavy duty) } 10. Griddle plate with Chappathi puffer } 11. Stock burners 2 Nos. 12. Convection oven 1 No. 13. Sink with drain board 4 Nos. 14. Work table with shelves and lockable sliding door 4 Nos. 15. Walk in cooler cum freezer 1400 Ltrs. 1 No. 16. Insecticutter 3 Nos. 17. High pressure jet spray } 18. Weighing machine 10 Kg.(Avery) } 1 No. 19. Tandoor (large) Gas } 20. Butchers block 3 Nos. 21. Waste boiler 1 No. 22. Busing trolley 1 No. 23. Slotted angle racks As required 24. Pot wash area 3’x4’ with hot & cold tap attachment -do- 25. Perforated spoon (wire mesh type) 4 Nos. 26. Barbeque Sigri 1 No. 27. Morter and Pestle 3 Nos.

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28. Potato masher 15 Nos. 29. Egg slicer 15 Nos. 30. Dosa Tawa 3 Nos. 31. Idly Steamer 2 Nos. 32. Gas Tandoor 33. Small Moulds (Assorted) 12 Nos. 34. Lemon Squeezer 6 Nos. 35. Non Stick Pan 6 Nos. 36. Wooden Spatula 15 Nos.


LIGHT EQUIPMENT : 1. Brass degchi 15” dia 8 Nos. 2. Brass degchi 20” dia } 3. Aluminium degchi (thick bottom) 18” dia } 4. Aluminium degchi (thick bottom) 20” dia } 6 Nos. 5. Aluminium degchi (thick bottom) 24” dia } 6. Aluminium degchi (thick bottom) 28” dia 3 Nos. 7. Kadai 18” dia MS 4 Nos. 8. Kadai 24” dia MS 3 Nos. 9. Kadai 26” dia MS 4 Nos. 10. Khurpi 24” length including handle MS } 11. Khurpi 42” length MS } 12. Laddles (small) Brass } 13. Laddles (medium) Brass } 6 Nos. 14. Laddles (large) Brass } 15. Perforated spoons 5” dia MS } 16. Perforated spoons 7” dia MS } 17. Perforated spoons 9” dia MS } 18. Collander (large SS) 3 Nos. 19. Collender (small SS) 3 Nos. 20. SS Trays 20”x12”x4” 18 Nos. 21. Stock pot (medium) Hindalium 14” dia 3 Nos. 22. Stock pot (large) Hindalium 20” dia 3 Nos. 23. Knives all purpose 24 Nos. 24. Cleavers SS 6 Nos. 25. Grater SS 12 Nos. 26. Chopping Board wooden 10 Nos. 27. SS Masala Containers 36 Nos. 28. Tongs MS 4 Nos. 29. Tandoor skewers MS 30 Nos. 30. Baloon whisk SS 1 No.

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31. Meat thermometer 1 No. 32. Sugar thermometer 3 Nos. 33. Roasting tray MS large } 34. Parats Brass 24” dia } 2 Nos. 35. Parats Brass 20” dia } 36. Plastic storage trays (L) 10 Nos. 37. Racks (slotted angle) SS 3 Nos.

A COMPREHENSIVE LIST OF STANDARDISED EQUIPMENT FOR FOOD PRODUCTION LABS

ADVANCE TRAINING KITCHEN - attached to a speciality restaurant functional

Overall size including cooking area : Desirable 1800 Sq.Ft. Min. 1200 Sq.Ft. No. of Students : 60 (2 students per work table) Faculty required : 01

Requirement per two students :

Sl.No. Name of the Item Quantity 1.

Work table 90x60x85 cm height, with one under shelf

and lockable draw 1 No. 2. Gas cooking range (with 3 LP and 1 HP Burner) 1 No. 3. Table equipment As per list 4. Utensils -do- 5. Sink with DB 1 No. 6. Common equipment As per list

Table Equipment (each) :

1. Meat knife } 2. Fillet knife } 3. Paring knife } 4. Chinese Chopper } 5. Scooper (parisienne) } 1 No. 6. Peeler } 7. Beater } 8. Grater } 9. Small whisk } 10. Round spoon 2 Nos. 11. Flat spoon } 12. Slicer }

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13. Perforated round spoon (frying spoon) } 14. Strainer S.S. } 15. Rolling pin (wooden) } 16. Chopping board (wooden) } 1 No. 17. Tongs } 18. Palate knife (small) } 19. Steak hammer } 20. Roasting fork } 21. Wooden spoon } 22. Measuring jug (½ Ltr.) } 23. Conical strainer SS } 24. Egg slicer } 25. Piping bag/nozzle } 1 No.

26. Lime squeezer }

27. Potato masher SS } 28. Tray (18”x12”x2”) 24 Nos. 29. Scissor 3 Nos. 30. Mortar & Pestle (small) 3 Nos. 31. Brush for basting 6 Nos.

Pots and Pans per work table :

1. Brass degchi with lid – 12” dia }

2. Brass degchi with lid – 10” dia } 3. Brass degchi with lid – 08” dia } 4. SS degchi with copper bottom – 12” } 5. SS degchi with copper bottom – 10” } 6. SS degchi with copper bottom – 08” } 7. Brass thali – dia 16” and 12” base } 8. Sauce pans Brass – 8” dia } 1 No. 9. Frying pans 08” dia MS } 10. Saute pans 10” dia MS } 11. Omelette pan 08” dia copper } 12. Braising pan with lid copper } 13. Thava with handle } 14. Collander SS 08” base } 15. Moulds (different types) Barquette, Tartlette, Flat Jelly, } Muffin, Sacarin, Baba } 16. Pie dish Aluminium 2 Nos. 17. Small Karai 10 Nos.

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1. Large plate } 2. Half plate } 3. Side plate } 4. Soup plate } 5. Soup cup } 6. Salad bowl } 7. Salad dish } 8. Katori SS } 9. Glass bowl 2 Ltr. } 10. Dessert spoon } 11. Tea spoon } 12. Dessert fork } 13. Large fork } 14. Large spoon }

Crockery and Cutlery :

As per requirement

Common Equipment : 1. Traulsen 1400 Ltrs. }

2. Bratt pan 80 Ltrs. } 3. Deep fat fryer – 2 copt (05 Ltrs. Each) } 4. Pasta machine } 5. Food processor } 6. Potato peeler } 1 No. 7. Dough mixer } 8. Large demonstration table } 9. Salamander } 10. Convection oven } 11. Bone saw } 12. Griddle } 13. Asia kitchen machine 4 Nos. 14. Hand blender 4 Nos. 15. Weighing machine (Braun) Electronic 1 No. 16. Colander 1 No. 17. Stock pot (30 Ltrs.) 2 Nos. 18. Stock pot (20 Ltrs.) 2 Nos. 19. Soup laddles 6 Nos. 20. Oven tray SS with collar } 21. Baking trays GI } 24 Nos.

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22. Eight slices toaster } 23. Microwave oven 1 No. 24. Combi steamer 1 No. 25. Butcher’s block 4 Nos. 26. Vacumizer } 27. Cook chill holder/Blast freezer } 28. Tandoor Medium Gas } 1 No. 29. Barbeque GI with 8 seekhs } 30. Meat thermometer } 31. Insecticutor 3 Nos. 32. Mixer cum Grinder 1 No. 33. Inframatic Griller 1 No. 34. Racks 6 Nos. 35. Wooden Spatula 12 Nos. 36. Casserole 12 Nos. 37. Fish Poaching 3 Nos.

Party/Bulk Cooking area : 1. Bulk cooking range 3x6 ft. with 3 HP T65 Burners }

2. Chinese cooking range (3 burners) } 3. Work table 8x5 ft. with shelves below } 1 No. 4. Sink with work table } 5. Sink with DB } 6. Stock pot burners 2 Nos.

7. Wet grinder with coconut scraper (5 Ltrs.) } 8. Bratt pan (80 Ltrs.) } 9. Deep fat fryer (2 compt. 10 ltrs. Each) } 1 No. 10. Rice cooker (80 Ltrs.) } 11. Salamander }

Pantry : (Attached with Advance Training Restaurant)

1. Ice cube machine }

2. Refrigerated (S/w counter) } 3. Coffee machine } 4. Tea maker } 5. Gas range (3 ft.x 3ft.) with 2 LP, 2 HP burners } 6. Griddle plate / Dosa plate } 7. Water boiler – Elec. (10 ltrs.) } 1 No. 8. Juice machine } 9. Salamander }

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1. Hot Case, Basin Marie Cold Counter } Overhead shelves with heating facility, tray slide }2. Plate warmer and dispenser }

10. Toaster } 11. Ice Cream freezer } 12. Water cooler } 13. Food Processor storage facility to be provided } 14. Cutlery Rack + Soil table 1+1

Dispense Counter :

1 No.

Wash up : 1. Dish washer (170 plates/hour) 3 KW with rinser & steriliser }

2. Glass washer } 1 No. 3. Waste disposal machine } 4. Storage racks SS slotted angle 2 Nos.

BAKERY

Total area required : Desirable 1800 Sq.Ft. Min. 1200 Sq.Ft. Area per student : 60 Sq.Ft. 40 Sq.Ft. No.of students per lab : 30 (2 per table) 24 No. of faculty : 01 01 Main practical area : 1000 Sq.Ft. 900 Sq.ft. Area for common equipment: 440 Sq.Ft. 300 Sq.Ft.


Equipment required/student per table : 1. Work table (wooden, box type with marble top) 3x3 ft. }

2. SS bowl (small) 8” dia } 1 No. 3. SS bowl (large) 12” dia } 4. SS Parats 18” dia } 5. SS Mug 2 Nos. 6. Rolling pin wooden } 7. Egg beater } 1 No. 8. Wooden spoon }

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9. Plastic scraper 2 Nos. 10. Table spoon SS } 11. Fork SS } 12. Measuring Jug Enamel } 13. SS Tea Spoon } 14. Measuring spoon set } 15. SS Sink with drain board } 1 No. 16. SS degchi with flat bottom 12” dia } 17. Wire Whisk } 18. Comb for decoration } 19. SS strainer } 20. SS sieve (full set) } 21. Piping bag with nozzle 1 Set

Common equipment / lab : HD Convection oven 3 decks

}

Prooving cabinet } Dough mixer } Bread slicing machine with wrapper } 1 No. Refrigerated marble top pastry table } Refrigerator 300 Ltrs. Cooking range 4 burners LP

} }

Cooling racks trolley 2 No.

Common equipment – Light : 1. Baking trays large 22”x14” MS }

Baking trays small 11”x6” MS } 2. Bread tins (400 gms) } 3. Cake tins round various size : } 7” dia } 9” dia } 30 Nos. 11” dia } 4. Underlining tray } 5. Cake tin Rectangular : } 5”x5” } 7”x7” } 9”x9” 10 Nos. 11”x11” 10 Nos. 14½”x 14½” 10 Nos. 6. Barquette mould 3” length 30 Nos.

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7. Small whisk SS 1 No. 8. Tartlet mould Aluminium } 9. Savarin mould Aluminium } 10. Muffin trays Aluminium } 30 Nos. 11. Brioche mould Aluminium } 12. Fancy mould assorted 10 Nos. 13. Doughnut cutter SS 6 Nos. 14. Vol-au-vent cutter 6 Nos. 15. Quiche mould 30 Nos. 16. Chocolate mould assorted 10 Nos. 17. Egg Slicer } 18. Lemon squeezer } 19. Can opener Heavy duty } 6 Nos. 20. Small brass kadai 6” dia } 21. Precision scale electronic 3 Nos. 22. Round laddle SS 10 Nos. 23. Grater } 24. Saute pan (small) Brass } 25. Saute pan (medium) Brass } 6 Nos. 26. SS Measuring jug } 27. Knives all purpose 10 Nos. 28. Croquenmouche cone 6 Nos. 29. Large cast iron halwai kadai 2 Nos. 30. Jellebi thawa 2 Nos. 31. Large frying spoon 12 Nos. 32. Long handled wooden 12 Nos. 33. Large low level cooking stove 2 Nos.

CONFECTIONERY

Total space required : 750 Sq.Ft. Area for two students per table : 25 Sq.Ft. No. of students / lab : 30 (02 per table) Faculty required : 01 No. of Tables steel top : 15 Nos.


Equipment required per each table (2 students) : SS bowl (small) 8” dia }

SS bowl (large) 12” dia } 2 Nos. SS Parats 16” dia }

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SS Mug } Rolling pin wooden 1 No. Egg beater 1 No. Plastic scraper 2 Nos. SS measuring jug 1 No. Table spoon SS 2 Nos. Fork SS 2 Nos. Measuring spoon set 1 No. Wire whisk 1 No. SS degchi with flat bottom 12” dia 2 Nos. Piping bag with nozzle 1 Set

SS strainer } SS seive } Chopping board wooden } Cake stand } 1 No. Parisienne scoop } Lemon Groover } Knife all purpose } Palate knife } Wooden spoon 2 Nos. Jelly mould aluminium 2 Nos. Mould Savarin Aluminium 2 Nos. Easter egg moulds } Lemon squeezer } Tin opener Heavy duty } Round laddle large SS } 1 No. Grater Wooden spatula

} }

Common Equipment :

Ice cream / sorbet machine 1 No. Refrigerated counter 1 No. Fat thermometer } Sugar meter } 2 Nos. Saccaro meter } Electric cream whipper } Traulsen 1400 ltrs. } Sugar pulveriser } Mixie } Cooking range with 4 burners (LP) } 1 No. Convection oven } Proving chamber } Cooling rack } Dough mixer }

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lARDER

Total space required : 1200 Sq.Ft. Seating arrangement in theatre style : 30 students Area per student : 40 Sq.ft. No. of Instructor : 01


Common equipment :

1. Walk in cooler and freezer (5000 Ltrs.) 1 No. 2. Sinks with DB } 3. Thawing tub } 2 Nos. 4. Work table } 5. Demonstration table } 6. Meat saw electric } 7. Electric blender } 8. Meat mincer/cutter } 1 No. 9. Vegetable slicer } 10. Refrigerated salad counter dressing counter } and bain marie } 11. Ice cube machine } 12. Food storage cabinet 2 Nos. 13. Special equipment cabinet } 14. Ice Bain marie } 15. Steamer } 1 No. 16. Gas range with overhead hoods 4 burner LP } 17. Overhead shelving 2 Nos. 18. Egg slicer } 19. Pot washing sinc } 20. Force meat filler for sausages } 1 No. 21. Carcass hanger } 22. Vacumiser } 23. Weighing scale electronic }

Light equipment : Boning knife

}

French knife } Fillet knife Paring knife

} }

1 No.

Garnishing knife } Carving knife }

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Fruit knife }

Citrous fruit knife } Sharpening grinds hollow, rol, flat, concave } Butter curler } 1 No. Metal cutter } Can and wine opener } Aspic cutters } Egg slicer } Mandoline 2 Nos. Mould – various shapes & sizes } Parisienne scoops 4 sizes } Piping bag with nozzle } 1 No. Patty pan } Pastry brush } Spatula SS 2 Nos. Tweezer } Peeler } Grater SS } Vegetable scorer } Ice pick } Ice crusher } Concentric circle cutter } Chinese flower cutter } 1 No. Chinese cleaver } Chinese sculpting tools } Bamboo skewers } Grape scissors } Scissors } Needle nose plier } Pate mould aluminium } Terrine mould aluminium } Food mirror (various sizes) 10 Nos. Rolling pin wooden } SS degchi 12” dia } 1 No. SS degchi 10” dia } Fish poacher 2 Nos.

DEMONSTRATION KITCHEN

Total space required : 750 Sq.Ft. No. of students : 50 students Area per student : 15 Sq.ft. No. of Instructor : 01

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Equipment : Heinged Mirror

}

Demonstration working table } Two sinks with drain board } Cooking range 4 burner with oven } Salamander } Basin – marie with hot case } 1 No. each Refrigerator } Racks/micro wave oven } Geyzer } Griddle plate } Deep fet frayer (electric) }

Tools :

1. Degchis assorted - 8”, 12”, 14” }

2. Karai (Big & Small) } 3. Sauce pan } 4. Frying pan } 5. Non sticking pan } 6. Thalis (steel) } 7. Trays (steel) } 8. Rolling pan } 9. Fish slicer } 10. Flat spoon } As per requirement 11. Conical strainer SS } 12. Round spoon } 13. Peeler } 14. Knives (set) } 15. Grater } 16. Potato mesher } 17. Wooden spoons } 18. Roasting fork } 19. Carving knife } 20. Carving fork }

21. White chopping board } As per requirement 22. Soup strainer (mesh wire) } 23. Mugs SS } Presentation equipment and tools : Display mirrors } Platters } Entree dishes } As per requirement

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Furniture : Steel cup board

1 No. Filing cabinet 4 drawer Store keeper table Chair Issue counter with under shelves File rack Slotted angle racks wooden pallete Computer table } Printer table } Receiving platform } Aluminium platform }

1 No. 2 Nos. 2Nos. 1 No. 1 No. 5 Nos.

11 Nos.

1 No.

Equipment :

1. Platforms scale 300 Kg. 2. Weighing scale 10 kg. 3. Electronic scale 4. Storage bins

} } }

1 No.

20 Nos. 5. Onion potato storage bin 1 No. 7. Waste bin 8. Sink with DB 9. Exhaust fan 10. Trolley light weight

} } } }

1 No.

Dessert salvan } Porcelin, glass and wooden bowls, assorted }

----------------------------------------------------------------------------------------------------------------

COMPREHENSIVE LIST OF STANDARD EQUIPMENT FOR GENERAL STORES

OVERALL SIZE : 1000 Sq.Ft.


6. Plastic containers As per requirement 11. Aluminium ladder with 4 step} 12. Wooden block } Storage equipment :

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walk in deep freezer 5000 Ltrs. 1 No. Walk in cooler 7000 Ltrs. 1 No. Aluminium trays for storage of meat in freezer As per requirement Plastic crates -do- Ladder (metal) -do-

EQUIPMENT LIST

Department : F & B Service

(The list is exhaustive to ensure that no equipment is left out. The essentiality and number of equipment may be reviewed later).

The Committee feels that every Institute should have a minimum of 2 F&B Service

labs – one may be used as Basic Training Restaurant with extensive use for training the basics of F&B Service, with standard equipment and totally functional in nature and the other may be used as Advanced Training Restaurant where actual food service takes place and if viable may be used for commercial activity such as OPC’s, Speciality Restaurant etc.

BASIC TRAINING RESTAURANT :

Overall Size : Max. 1440 Sq.Ft. + 480 Sq.Ft. for pantry.

Min. 1440 Sq.Ft. + 400 Sq.Ft. for pantry.

(The restaurant is proposed to have a 60 covers having 15 tables. The restaurant should have partitioning facility)

No. of Students : 30 Faculty required : 01


FURNITURE : 1. Table (wooden 3”x3”x2½” H) 15 Nos. Instructor’s Table 1 No. 2. Chairs (dining) wooden upholstered 60+5 extra 3. Side Boards 4’x1.5’x48 H 8 Nos.

4. White Boards 5’x3’ 1 No.

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LINEN :

Table cloth Baize cloth

} }

As per Napkins Runners for sideboard (optional)

} }

Requirement


CUTLERY (STAINLESS STEEL) : Small knife Large knife Large fork Large spoons Dessert spoons

} } } } }

Dessert fork } Fish knife } Fish fork } Soup spoons } Butter knife } As per requirement Tea spoons } Coffee spoons } Ice cream spoons } Fruit knife } Fruit fork } Pastry fork } Steak knives } Jam spoon } Service spoon } Service fork }

CROCKERY :

1. Large plates (full plates) 10” }

2. Half plates 9” } 3. B&B plates } 4. Soup cups with saucers } 5. Show plate (can be 11” submitted with EPNS) } 6. Cereal bowl 5” dia } As per requirement 7. Breakfast cups/saucers 8 floz }

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8. Tea cups/saucers 6 floz } 9. Demitasse/saucers 3 floz } 10. Consomme cups/saucers 8 floz } 11. Egg cups } 12. Ash trays } 13. Budvases } 14. Cruet sets }


HOLLOW WARE 7 FLATWARE (Stainless Steel) : 1. Wager jugs 18 Nos. 2. Tea pot (2 portions) 09 Nos. 3. Tea pot (4 portions) 09 Nos. 4. Milk pot 18 Nos. 5. Hot water jugs 18 Nos. 6. Coffee pots (2 portions) 03 Nos. 7. Coffee pots (4 portions) 03 Nos. 8. Creamer 06 Nos. 9. Sugar bowls 18 Nos. 10. Butter dishes 18 Nos. 11. Ice creams cups 72 Nos. 12. Finger bowls 72 Nos. 13. Menu stands } 14. Sauce boats with ladles } (12 small & 6 large) 15. Tea strainer/slop basin } 16. Ash trays } 17. Straw holder } 18. Toothpick holder } 19. Candle holder } 18 Nos. 20. Entrée dishes single compt. (2 portions) } 21. Entrée dishes single compt. (2 portions) } 22. Entrée dishes single compt. (2 portions) } 23. Entrée dishes double compt. (4 portions) } 24. Platter 2 portions (oval) } 25. Platter 4 portions (oval) } 26. Platter small (round) } 27. Platter medium (round) } 12 Nos. 28. Restaurant trays (small) } 29. Restaurant trays (medium) } 30. Sugar tongs 18 Nos. 31. Ice bucket 08 Nos. 32. Ice tongs 08 Nos. 33. Toast racks 12 Nos.

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34. Chill cups with stands } 35. Restaurant salvers } 18 Nos. 36. Mustard spoons } 37. Food covers 36 Nos.


GLASSWARE : 1. Water tumbler (high ball) }

2. Water goblets } 3. Juice glasses / pony tumblers } 4. Tom collins } 5. Jam & mustard pots / chutney bowls } As pre requirement 6. Glass bowls } 7. Beer goblets } 8. Draught beer glass } 9. White wine glass } 10. Red wine glass } 11. Parisian goblets } 12. Claret glass } 13. Sherry elgin } 14. Sherry copita } 15. Port wine glass } 12 Nos. 16. Hock glasses } 17. Moselle glass } 18. Champagne tulip } 19. Champagne flute } 20. Champagne saucer 24 Nos. 21. Cocktail glass } 22. Brandy balloon } 23. Liqueur glass (straight) } 24. Liqueur glass (standard) } 12 Nos. 25. Old fashioned } 26. On the rocks glass } 27. Roly poly } 28. Parfait glass } 29. Decanter 3 Nos. 30. Coffee caraffee 6 Nos. 31. Martini glass 12 Nos. 32. Sour glass 6 Nos.

SPECIAL EQUIPMENTS :

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1. Soup tureens (single portion) 2 Nos. 2. Horsd’oeuvre tray 2 Nos. 3. Wine bucket stand 6 Nos. 4. Pastry tongs 6 Nos. 5. Nut cracker 2 Nos. 6. Gateaux slicer 6 Nos. 7. Pepper mill 6 Nos.

8.

Nutmeg grater

2 Nos.

9. Cigar cutter 2 Nos. 10. Cocktail shaker 4 Nos 11. Hawthrone straner 2 Nos. 12. Bar spoon 2 Nos. 13. Ice picks 2 Nos. 14. Peg measure 2 Nos. 15. Optic measure 2 Nos. 16. Check-flow pourer 2 Nos. 17. Push up measure pourer 2 Nos. 18. Ice cream scoop 6 Nos. 19. Bottle stand 2 Nos. 20. Wine rack 1 No. 21. Hydrometer 1 No. 22. Avocado dish 6 Nos. 23. Asparagus plate 6 Nos. 24. Asparagus tongs 2 Nos. 25. Egg dish (round ear) } 26. Fish dish (oval eared) } 27. Oyster dish/plate } 28. Oyster fork } 29. Snail dish } 6 Nos. 30. Snail fork } 31. Snail tong } 32. Parfait spoon } 33. Salad dish } 34. Cheese knife } 35. Grape fruit knife } 36. Grape fruit spoon } 2 Nos. 37. Lobster cracker } 38. Lobster pick } 39. Corn on the cob holder 6 Nos. 40. Grape scissors 2 Nos. 41. Caviar knife 2 Nos. 42. Fondue fork/dish 6 Nos. 43. Carving set 2 Nos. 44. Cheese board 2 Nos.

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45. Skewers (stainless steel with wooden handle) 12 Nos. 46. Oil & vinegar cruet 6 Nos. 47. Sugar dredger EPNS 2 Nos. 48. Rechaud battery 1 No. 49. Fruit basket 6 Nos. 50. Gateaux stand 2 Nos. 51. Chopping board 6 Nos.

Sl.No. Name of the Item Quantity 52.

Table numbers

18 Nos.

53. Waiters friend SS 36 Nos. 54. Angels’s wings 6 Nos. 55. Crown cap opener 36 Nos. 56. Can opener 6 Nos. 57. Wine craddle 34 Nos. 58. Ice shaver 2 Nos. 59. Broken cork extractor 2 Nos. 60. Corking machine 1 No. 61. Citrus squeezer SS 6 Nos. 62. Funnel SS 2 Nos. 63. Bar mixing glass SS 2 Nos. 64. Swizzle stick 24 Nos. 65. Muddler 2 Nos. 66. Cocktail sticks 24 Nos.

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1. Small knife/fork }2. Large knife }3. Fish knife/fork }4. Large fork }5. Service spoon/fork }6. Dessert spoon }7. Dessert fork }8. Soup spoons }9. Small fork }10. Butter knife }11. Tea spoons }12 C ff }

A COMPREHENSIVE STATEMENT FOR ADVANCE TRAINING RESTAURANT

Overall size : Desirable : 1800 + 200 Sq.Ft. for Bar + 540 Sq.Ft. for Pantry.

Minimum : 1640 Sq.Ft.

(Cumulative speciality type restaurant having partitioning facility desirable double partition) No. of Covers : 60 No. of Students : 30

Faculty required : 01

------------------------------------------------------------------------------------------------------------ Sl.No. Name of the Item Quantity ------------------------------------------------------------------------------------------------------------ FURNITURE : 1. Table wooden a) Square – 4 seater 15 tables with 4 covers

Square – 2 seater or Rectangular 4/6 seater 20 tables with 3 covers Round – 6 seater (selection to based on décor & lay out)

Dining Chair wooden upholstered (as per décor) 60 Nos. Side boards 4’x1.5’x4’ 4 to 5 Nos.

(depending on Décor & Lay out)

White boards on stand 01 No. Hostess desk 01 No. Podium/lectern 01 No. Folding buffet tables 6x2½ 05 Nos. Banquet chairs (stackable) 100 Nos.

LINEN : 1. Baize cloth 137x137 cm }

2. Table cloth 183x183 cm } 3. Curtains } 4. Napkins 46-50 cm } As per requirement 5. Slip cloth 1mx1m } 6. Buffet runner 2 mts.x 4mts. } 7. Buffet frills/skirtings }

CUTLERY (EPNS-DESIGNED) (OPTIONAL) :

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1. Large plate (full plates) 10” }2. Half plate 9” }3. Quarter plate 7” }4. Soup cups with saucer }5. Show plates }6. Tea cups/saucers }7. Demitasse/saucers }8. Ash trays }9. Budvases }10. Cruet sets }11. Chutney bowls }12. Salad dishes }

As per requirement

CROCKERY (DESIGNED AS PER DÉCOR) :

As per requirement

HOLLOWWARE & FLATWARE (EPNS) : 1. Water jugs 15 Nos. 2. Tea pot (2 portions) } 3. Tea pot (4 portions) } 4. Milk pot (2 portions) } 5 Nos. 5. Milk pot (4 portions) }

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6. Coffee pot (2 portions) } 7. Coffee pot (4 portions) 5 Nos. 8. Creamer 10 Nos.

9. Sugar bowls with tongs 18 Nos. 10. Butter dishes 18 Nos. 11. Ice cream cups 72 Nos. 12. Finger bowls 72 Nos. 13. Menu stand 18 Nos. 14. Tent card holder 18 Nos. 15. Table numbers (brass) 18 Nos. 16. Sauce boat with ladles (small) 18 Nos. 17. –do- (large) 12 Nos. 18. Tea strainer slop basin } 19. Candle holder } 20. Ash trays } 21. Straw holder } 18 Nos. 22. Toothpick holder } 23. Entrée dishes with lid (2 portions) single compartment } 24. Entrée dishes with lid (4 portions) -do- } 25. Entrée dishes with lid (6 portions) -do- 12 Nos. 26. Entrée dishes with lid (4 portions) double compartment 12 Nos. 27. Platter oval (2 portions) } 28. Platter oval (4 portions) } 29. Platter oval (6 portions) } 18 Nos. 30. Platter round (small) } 31. Platter round (medium) } 32. Ice bucket with tongs } 33. Chill cups } 34. Finger bowls } 24 Nos. 35. Supreme bowls with inserts } 36. Napkin rings }

GLASSWARE :

1. High Ball }

2. Water Goblets } 3. Pony tumbler } 120 Nos. 4. Glass bowls } 5. Decanter 18 Nos. 6. Coffee caraffe 18 Nos. 7. Fancy glasses As per requirement 8. Parfait glass 72 Nos.

COMMON EQUIPMENT :

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1. Soup dispenser different sizes 3 Nos. 2. Coffee making machine (cona) 4 Nos. 3. Flambe trolly 2 Nos. 4. Flambe pan (oval & round) 6 Nos. 5. Rechaud battery 3 Nos. 6. Juice chiller/dispenser 1 No.

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1. Bar counter (size, shape etc. as per requirement) 1 No. 2. Back bar with display -do- 1 No.3. Bar stools 8 Nos.4. Dry storage area As per reqiremen

7. Juice extractor 1 No. 8. Water cooler 80 ltrs. 1 No. 9. Plate warmer & dispenser (50 plate) 2 Nos. 10. Gueridon trolley 1 No. 11. Wine/liqueur trolley 1 No. 12. Dessert trolley and Horsd’oeuvre trolley 1 No. 13. Carving trolley 1 No. 14. Large restaurant trays (SS) 6 Nos. 15. Restaurant trays (SS) medium 12 Nos. 16. –do- small 8 Nos. 17. Beverage round (SS) medium 10 Nos. 18. –do- small 10 Nos. 19. Bread baskets (cane) 24 Nos. 20. Food covers (SS) 1 No. 21. Mirrors buffet displays 6 Nos.

------------------------------------------------------------------------------------------------------------

Note : i) The quantity of equipment item shall however be reduced or

increased proportionately to number of covers available in restaurant.

ii)Holloware and special equipment shall be shared with Basic Training Restaurant, hence silver ware store should be common to both A.T.R.&B.T.R.

BAR

Overall size : 200 Sq.Ft. (built space with Advance Training Restaurant) ------------------------------------------------------------------------------------------------------------ Sl.No. Name of the Item Quantity ------------------------------------------------------------------------------------------------------------ FURNITURE :

t

EQUIPMENT : 1. Ice cube machine } 2. Bottle cooler } 3. Ice chest (crushed ice) } 4. Ice chest (cube ice) } 1 No. 5. Cocktail blender } 6. High speed mixer blender } 7. Jice extractor }

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8. Cocktail shaker (EPNS) 4 Nos. 9. Hawthrone strainer 4 Nos. 10. Ice bucket with tongs 6 Nos. 11. Bottle stand 6 Nos. 12. Peg measure 2 Nos. 13. Sink with drain board 1 No. 14. Citrus squeezer } 15. Cigar cutter } 2 Nos. 16. Chopping board } 17. Knife 1 No. 18. Paring knife 1 No. 19. Zester 2 Nos. 20. Wine cooler 6 Nos. 21. Wine craddle 6 Nos. 22. Cigar box 2 Nos. 23. Ice flake machine 1 No. 24. Glass chilling cabinet 1 No.

GLASSWARE :

1. Brandy balloons 23-28 CL }

2. Champagne flute 18-23 CL } 24 Nos. 3. Champagne Saucer 18-23 CL } 4. Tom collins 25 CL 12 Nos. 5. Beer mugs & tankard 25, 50 CL } 6. White wine glasses 14 CL } 24 Nos. 7. Red wine glass 14-18 CL } 8. Cocktail glass 14-18 CL }

9. Liqueur glass 4,7 CL }

10. Old fashioned glass } 24 Nos. 11. On the rocks flass } 12. Martini glass } 13. Wine caraffe 6 Nos. 14. Soda caraffe 6 Nos. 15. Water caraffe 12 Nos. 16. Rolly polly } 17. Sherry glass 4,7 cl } 18. Port glass } 24 Nos. 19. Hock glass } 20. Mosselle glass } 21. Pool gloves 12 Nos.

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------------------------------------------------------------------------------------------------------------

STUDENTS DINING HALL

Total Area : Max. 2700 Sq.Ft. Min.2160 Sq.ft.

No. of students expected to have lunch at a time : 180 (Operational in two shifts) ------------------------------------------------------------------------------------------------------------ Sl.No. Name of the Item Quantity ------------------------------------------------------------------------------------------------------------

1. Tables 6’x3’ (wooden table with laminated topy

2.

Heavy duty or steel) Dining chairs (wooden or steel with straight back rest)

24 Nos. 180 Nos.

3

Service Counter :

a) b) c) d)

Hot case Display counter Dispenser counter for plates & cutlery Tray slide for the entire length

} } } }

01 No.

4. Toaster (large industrial model) 01 No. 5. Compartmental trays (thalis 304 SS Salem Steel 16SWG) 180 Nos. 6. Dessert spoons } 7. Dessert forks } 360 Nos. 8. Kattori SS (small SS bowl) } 9. Tea spoons 180 Nos. 10. SS water tumbler 180 Nos. 11. SS water jugs 24 Nos. 12. Water cooler with Aqua Guard (large industrial model) 03 Nos. 13. Large round service spoons SS 16 SWG 36 Nos. 14. SS Soup bowls 180 Nos. 15. SS 24 Sets

SCULLERY AREA :

1. Cupboards for storage of cutlery/trays etc. 06 Nos. 2. Dish landing table 02 Nos. 3. Pulvariser 01 No. 4. Conveyor type large dish washing machine 01 No. with drying zone with trays 02 Nos.

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a) Soft }b) Hard }c) Yard broom }

5. Trolleys (for carrying food from QFK to Dining Hall) 04 Nos. 6. Trolleys for stacking dirty plates for washing 06 Nos. 7. Waste bins 01 No. 8. Music system -------------------------------------------------------------------------------------------------------------- Note: In case of hostels within campus, the students dining hall could be used by

boarders.

HOUSEKEEPING REQUIREMENT Dedicated area : Laundry – 720/600Sq.Ft; Linen Room – 200/150 Sq.Ft. Housekeeping Lab – 720/600 Sq.Ft. Demo Lab – 600/400 Sq.Ft. Guest Room – 1500/1500 Sq.Ft.

No. of students per session : 30 No. of guest rooms : 06 No. of restaurant covers : 120 Uniformed staff : All teaching + Practical + Admn. Staff should be Informed.

ELECTRICAL CLEANING EQUIPMENT :

------------------------------------------------------------------------------------------------------------ Sl.No. Name of the Item Quantity ------------------------------------------------------------------------------------------------------------

1. Vacuum Cleaner (dry pickup industrial model) 2 Nos.

2.

Vacuum Cleaner (wet & dry pickup indl. Model)

1 No.

3.

Scrubbing-cum-Polishing machine (with suction facility 51cm cleaning path, 38 lt. solution tank and 45 lt. Recovery tank)

1 No.

4.

Carpet shampooing machine (with suction facility 13 lt. Capacity/13” cleaning path

1 No.

1200 RPM brush rotation)

NON-ELECTRICAL CLEANING EQUIPMENT :

1. Brooms :

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a) Buckets – 25 Ltr. Capacity } b) Mugs }c) Bowls }d) Dust bins }e) Chamber maid’s box }f) Maid’s trolley -------

As per requirement

2. Brushes : (all are to be made of nylon bristles) a) Carpet brush } b) Hand scrubber } c) T-scrubber } d) WC brush } As per requirement e) Upholstery brush } f) Ceiling broom } g) Washbasin brush }

3. Mops : a) with detachable/fixed heads As per requirement

4. Squeegees As per requirement 5. Box sweeper 1 No.

6. Containers :

As per requirement

- dimensions in mm 1540x575x1385 - Light weight frame (net wt. not to exceed 62 kg.) - Average load capacity 100 Kg. - Adjustable shelves – 3 nos. - Space between shelves – 305 mm - With compartmentalised top section using laminated ply - Linen hamper – canvas (100 L cap.) and

garage hamper – plastic (80 L cap.) - Castor size – 250 mm / 2 fixed and 2 swivel with breaks - Bumpers – wheel type (horizontal) 1 No.

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g) Mop wringer trolley -- As per requirement

h) Cleaning trolley -- -do-

- sack holder with cover basked to hold cleaning material hooks for dust pan, hand brush etc.

- 2 buckets (25 Lt. Cap. Each) - Mop wringer attached above one bucket.

7. Floor signs -- -do-

- 24” Ht. ‘Caution-Wet Floor’ - ‘Caution-Work Area’ - Yellow colored board with black lettering

------------------------------------------------------------------------------------------------------------

LAUNDRY EQUIPMENT


1. Washer extractor

(5 kg. Cap – one, top loading-fully automatic Agitator type with temp. control)

(10kg. Cap – one, front loading with temp.control)

2 Nos.

2

Dryer (capacity 20 Kg )

1 No

3. Calendering machine (with one roller width 100”) 1 No. 4. Steam press (with cuff & collar press hand operated) 1 No. 5. Iron (light weight – one & heavy duty- one) 2 Nos. 6. Ironing board (foldable) 1 No. 7. Sinks (stainless steel with drain board) 2 Nos. 8. Weighing scale (with a holding basket to weigh upto 25 kg) 1 No.

9.

Linen basket trolley (stainless steel with draining facility 820mm Ht.x 65mm Wx 740 mm L - 4 swivel castors)

3 Nos.

10.

Shelf (for storing chemicals with lockable doors, Particle board laminate finish dimensions 1200mm H x 900 mm L x 600 mm D - 3 shelves adjustable)

1 No.

11. Exhaust Fan (one above dryer and one above steam press) - As per requirement

12. Shelves (for storing linen & uniforms, wood laminated with

Sliding lockable ventilated doors) - -do-

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1. Working tables }2. Chairs }3. Steel cupboard }

a) Dimensions – 2100mm H x 600mm D x 2100mm W 2 Nos. adjustable shelves – 4 Nos.

b) Dimensions – 2100mm x 600mm x 2100mm 1 No. Shelves – 2 with rods for hanging uniforms

13. Ladder (aluminium A type 1200 mm height) 1 No.

14. Inspection table (2100mm x 1200mm wood laminate with 1 No.

storage facility underneath with 2 shelves on either side of 600 mm depth)

Note : Linen room be next to Laundry.

------------------------------------------------------------------------------------------------------------

HOUSEKEEPING LAB


As per requirement

LINEN ROOM :

Uniform cupboards As per requirement Linen Exchange counter (window type) -do-

INSTRUCTION ROOM : Instruction table }

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Stools Sink

} }

1 No. each

------------------------------------------------------------------------------------------------------------

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REQUIREMENT FOR EACH TWIN BED ROOM

Total area for all rooms - 1500 Sq.Ft.

------------------------------------------------------------------------------------------------------------ Sl.No. Name of the Item Quantity ------------------------------------------------------------------------------------------------------------ FURNITURE PER ROOM: Bed with side tables 2 Nos. Single sofa chair with uphosty or 1 No.

Small size two seater sofa Glass top tea table/coffee table 1 No. Study table 1 No. Study chairs 2 Nos. Mirror with dressing table & drawers } Luggage rack } 1 No. Wardrobe } Shelf over fridge for glasses & thermos }

LIGHT ELECTRICAL EQUIPMENT & PAINTING :

1. Geyser (20 ltrs.) 1 No. 2. Table lamp 3 Nos. 3. Pedestal lamp 1 No. 4. Color TV with remote 1 No. 5. Music system 1 No. 6. Mini fridge 1 No. 7. 2’x1½’ painting/wall hangings 3 Nos. 8. Thermos flask 1 No.

FURNISHING & LINEN :

1. Shear curtain 1 No. 2. Heavy curtain 1 No. 3. Cushions for sofa chairs 4 Nos. 4. Double bed sheet 2 Nos. 5. Pillow covers 4 Nos. 6. Bed cover 1 No. 7. Bath towel 2 Nos. 8. Hand towel 2 Nos. 9. Bath mat 1 Nos.

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1. Shower curtain }2. Towel rack with pull up type cloth lining }3. Energy saving device system }4. Electronic locking device on main door }5. Telephone (electronic & light weight) }6. Door bell & Indicator for DND }

OTHER ITEMS :

1 No.

SUITE ROOM :

1. Double bed room 2. Bath room (attached) 3. Lounge/sitting room/dining area 4. Carpets, furnishing, furniture & fixtures 5. Electronic locking system, airconditioning,

Energy saving device, entertainment systems

------------------------------------------------------------------------------------------------------------ Each Institute

will have a twin bed room and double bed room and a twin suite. Note: In case of Institutes having a hotel attached to it, the requirement of independent guest rooms is not mandatory.

FRONT OFFICE REQUIREMENT

Area : 500 Sq.Ft.

------------------------------------------------------------------------------------------------------------ Sl.No. Name of the Item Quantity ------------------------------------------------------------------------------------------------------------ FURNITURE : 1. Front Office Counter 1 No.

6’L x 1½’B x 3½’H with drawer – 3 Nos. Cabinets –3 Nos., Top & Sides - laminated Reception, Cash & Information sigh boards Registration card holder – recessed with 28 slots with facility for recessed monitors & sliding key board recessed message & key rack at the centre teak wood.

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2. a) Lobby Desk 1 No.

3’L x 2’B x 2’H with drawer – 1no., cabinet – 1 no. on right side, top & sides laminated – teak wood.

b) Chair (upholstered – teak wood) 3 Nos.

3. Bell Desk 1 No. 4’ H semi circular, with drawers 2 nos. cabinets –2 nos. teak wood.

EQUIPMENT :

1. Computer – linked by LAN with multi media facility -

Fidelio Software system

2.

Room Rack (standard specification)

1 No.

3

Date & Time stamping machine (standard specification)

1 No

4. Electric Calling Bell (Standard specification) 1 No. 5. Telephone :

a) Operator Console

1 No. 6.

b) Instruments Postal Scale (digital-1kg.capacity)

1 No. 1 No.

7. Folio Bucket (2’L x 2’B x 1’H with slots of ½” teak wood) 1 No. 8. Bulletin Board (3’L x 2.5’B with baize cover) 1 No. 9. Public Address System (standard specification) 1 No.

10. Credit Card Imprinter (Standard specification) 1 No. 11. Luggage Net – small (Nylon) 1 No. 12. Guest Folio Tray (Plastic) 1 No. 13. Printer (80 column) 1 No. 14. Exchange Rates Board (2’L x 2’B Prestosign type) 1 No. 15. Box Files 6 Nos. 16. Safe Deposit Box (standard specification) 1 No. 17. Paging Board (1’L x ½’B with handle & bells attached, 1 No. White board, teak wood) 18. Postage Folder (with pockets - leather) 1 No.

RESERVATION OFFICE :

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1. Table 3’L x 2’B x 2’H with drawer-1 No., Cabinet – 1 No. on right side – Top & Sides laminated, with facility for recessed monitors and sliding key board, teak wood.

1 No.

2.

Chair – Swivel type

1 No.

3.

Head set with mouth piece

1 No.

4.

Wall mounted rack (3’L x 2’B x 1’D - Teak wood)

1 No.

5.

Space Availability Board (3’L x 2.5’ with pegs for Indicating availability - Particle board)

1 No.

------------------------------------------------------------------------------------------------------------

A COMPREHENSIVE LIST OF STATEMENT FOR COMPUTER LAB

Overall size of the Lab - 1500 Sq.Ft. No. of students - 30 / Lab Faculty required - 01 / Lab

COMPUTER HARDWARE REQUIREMENT :

A. SERVER : ------------------------------------------------------------------------------------------------------------ Sl.No. Name of the Item Quantity ------------------------------------------------------------------------------------------------------------ FILESERVER 1 No.

- Intel Pentium II-300 MHz or Higher CPU with - PCI/EISA/ISA Bus Architecture - 256 MB SDRAM - 512 KB – L2 Cache - 4.3 GB HDD with 20 MDPS transferrate - 4/8 GB DAT DRIVE - 1.44 MB FDD - 105 Keys Keyboard - Logitech / Microsoft Mouse - Bitronics Parallel port - High Speed Serial Ports - 10/100 MBPS, PCI Ethernet Adapter – 32 bit BNC/RJ 45 - 14” MONO CHROMO MONITOR – VGA/SVGA - CD ROM DRIVE 32x or higher

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NODES

-

Intel Pentium II 266 MHz

30 Nos.

- PCI / EISA / ISA Bus Architecture - 64 MB SDRAM - 256 KB L2 Cache - 2.1 GB HDD - PCI – EIDE Controller for HDD & FDD - One EPP and two Serial Port (16550 Urat) - 105 Keys Keyboard - 14” Colour Monitor SVGA - 10/100 MBPS PCI Ethernet Card, 32 bit – BNC/RJ 45 - Microsoft / Logitech Serial Mouse - Six machines to have multimedia kit

NODE FOR TEACHER 1 No.

- Intel Pentium II 266 MHz - PCI / EISA / ISA Bus Architecture - 32 MB SDRAM - 256 KB L2 Cache - PCI – EIDE Controller for HDD & FDD - One EPP and two Serial Port (16550 Urat) - 105 Keys Keyboard - 14” Colour Monitor SVGA - 10/100 MBPS PCI Ethernet Card, 32 bit – BNC/RJ 45 - Microsoft / Logitech Serial Mouse - Multimedia kit

HUBS

12 Port Hub with BNC/RJ 45 connection } Depending on locational - 2 Nos. 8 Port Hub with BNC-RJ 47 connection } requirements. - 2 Nos.

5. INKJET PRINTER

A4 size, 600 DPI black with colour cartridge and Drives of Bus and Window 3.1 & 95.

1 No.

6.

LASER PRINTER WITH JET DIRECT CARD 600 DPI / Mono Chrome 8 Page memory in DA Post

1 No.

Script level 2 support and network connectivity with

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Jet Direct Card.

7.

LCD display

1 No.

8.

Airconditioning for Computer Lab (1000 Sq.Ft. 8.5 Tonnes)

9.

5 KVA UPS with battery backup of minimum 4 hours

2 Nos.

10.

Local Area Network aras : Cat-5 WTP.

Principal Office

General Office Stores Restaurant Reception Library All Laboratories (Four)

-----------------------------------------------------------------------------------------------------------

GENERAL COMPUTER SOFTWARE SPECIFICATION :

Window NT Server with Clint for 30 users (CD).

MS Windows 95 or higher & Micro Software Office (CD) professional version. Word Star 7. Fox Pro for Windows. Lotus 1-2-3 Version-3.

Note : Main server shall be located in the Computer Lab and computers in Stores, Labs,

Administration, etc. shall be linked by LAN.

In view of adoption of the Micros Fidelio property management software for training by National Council, the configuration of the Hardware given shall be able to handle the Micros Fidelio software system.

STANDARDISED LIST

AUDIO-VISUAL AND REPRODUCTION EQUIPMENT


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Overhead Projector - fitted in each class

Trolley for OHP - -do-

Transparency Sheets }

Transparency frames }

Marking pens-permanent } As per requirement

Marking pens-water soluble }

Transparency erasers }

Slide Projector 1 No. Slide Trays (for 50 slides) - As per requirement Carousel Slide Projector - -do- Projection Screen-wall/elling for each less } Video Cassette Recorder } Colour TV / Monitor } Portable Cassette Recorder } 1 No. Multi-media } Photocopier } Electronic stencil cutter } Flip Board – Portable - for slip charts - As per requirement

Flannel Board – Portable }

Magnetic Board – Portable } 1 No.

Dest Top Publishing Machine }

------------------------------------------------------------------------------------------------------------

LIBRARY Minimum / Maximum Size : 1600 Sq.Ft. Desirable Staff : Librarian – 1 ------------------------------------------------------------------------------------------------------------ Sl.No. Name of the Item Quantity ------------------------------------------------------------------------------------------------------------ Books 500 Nos.

Periodicals & Journals (International/National) Video Cassettes /Video / CD ROMS Furniture for sitting of 70 scholars at a time

Storewells / Book Racks

5 cabins (10’x10’) fitted with computer terminal and

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1. Overhead Projector (fitted) } }2. White Board } }3. Black Board } }4. Teacher’s platform (wooden) } }5. Teacher’s Chair } }6. Teacher’s Table }

Multi media with head phones Xerox machine

Library Equipment :

- Computer - TV - Printer - Cutter - D.V.System - Catalogue Systems - Librarian Chair & Table - Asstt. Librarian Chair / Table

------------------------------------------------------------------------------------------------------------ Note : Every year min. 50 to 100 books should be added to Library and International/

National Journals should be subscribed.

EQUIPMENT FOR EACH CLASS ROOM


1 No.

7. Chairs with under shelves with writing board facility

8. Curtains as per requirement

9. Facilities to use CD ROMS, Power point etc.

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-------------------------------------------------------------------------------------------------------------

UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies) SEMESTER – I of 174

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i) Gas Bank :

Well laid out distribution lines from gas bank as per the conditions laid down in the

Indian Explosives Act. ii) Stand by heavy duty Generator :

In areas where electricity is in short supply, the appropriate heavy duty Gen set is recommended for installation.


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Scheme of Examination:

The performance of the learners shall be evaluated into two parts. The learner’s performance shall be assessed by Internal Assessment with 40% marks in the first part & by conducting the Semester End Examinations with 60% marks in the second part. The Course having Practical training will have Practical Examination for 50 marks at the end of Semester, out of which 30 marks for the Practical task assigned at the time of examination. The 20 marks are allotted as Internal Assessment. The allocation of marks for the Internal Assessment and Semester End Examinations are as shown below:- Internal Assessment: It is defined as the assessment of the learners on the basis of continuous evaluation as envisaged in the Credit based system by way of participation of learners in various academic and correlated activities in the given semester of the progamme. Semester End Assessment : It is defined as the assessment of the learners on the basis of Performance in the semester end Theory/ written/ Practical examination.

Modality of Assessment : Internal Assessment - 40% 40 marks.

a) Theory 40 marks

Sr No Evaluation type Marks 1 Two Assignments/Case study/Project 20 2 One class Test (multiple choice questions objective) 10 3 Active participation in routine class instructional

deliveries(case studies/ seminars//presentation) 05


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4 Overall conduct as a responsible student, manners, skill in articulation, leadership qualities demonstrated through organizing co-curricular activities, etc.

05

b) Practicals 20 marks Sr No Evaluation type Marks

1 Two best practicals 10 2 Journal 05 3 Viva 05

B ) External examination - 60 %

Semester End Theory Assessment - 60% 60 marks i. Duration - These examinations shall be of two hours duration. ii. Theory question paper pattern :- 1. There shall be four questions each of 15 marks. On each unit there will be one question & fourth one will be

based on entire syllabus. 2. All questions shall be compulsory with internal choice within the questions. Each question will be of 20 to 23

marks with options. 3. Questions may be sub divided into sub questions a, b, c, d & e only & the allocation of marks depends on the

weightage of the topic. Practical External Assessment 30 marks


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L P T L P T L P T L P T Total L P T Total

USHO101Food Production & Patisserie I

3 4 ‐ 45 60 ‐ 45 60 ‐ 25 10 ‐ 140 2 2 ‐ 4

USHO102 Food & Beverage Service I 3 4 ‐ 45 60 ‐ 45 60 ‐ 25 10 ‐ 140 2 2 ‐ 4

USHO103 Front Office I 3 ‐ ‐ 45 ‐ ‐ 45 ‐ ‐ 25 ‐ ‐ 70 2 ‐ ‐ 2

USHO104 Housekeeping I 3 ‐ ‐ 45 ‐ ‐ 45 ‐ ‐ 25 ‐ ‐ 70 2 ‐ ‐ 2

USHO105Rooms Division Management(Practicals)‐I

‐ 4 ‐ 60 ‐ ‐ 60 10 70 ‐ 2 ‐ 2

USHO106Communication Skill I (English & French)

3 ‐ ‐ 45 ‐ ‐ 45 ‐ ‐ 25 ‐ ‐ 70 2 ‐ ‐ 2

USHO107 Information Technology 1 2 ‐ 15 30 ‐ 15 30 ‐ 20 5 ‐ 70 ‐ 2

USHO108 Food Safety & Nutrition 3 ‐ ‐ 45 ‐ ‐ 45 ‐ ‐ 25 ‐ ‐ 70 2 ‐ ‐ 2

Total 19 14 ‐ 285 210 ‐ 285 210 ‐ 170 35 ‐ 700 14 6 ‐ 20

L one lecture / period of 60 minutes (1 hr.) P Practical T TutorialNotional includes time spent in library / home / other institutions for preparation and writing of assignments,quizes, open book test, journal, case studies, project, practical, field work, excursion, etc.Information Technology will be single head of passing.

2

Course Code

Notional

Semester 1 ‐ B.Sc.(Hospitality Studies)

Subject

Class Room Instruction Face to FacePer Week Per Sem Per Sem Hrs

Credits


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FOOD PRODUCTION & PATISSERIE–I (Theory)

Name of the Programme Duration Semester Course/ Course Code

B.Sc. in Hospitality Studies Six Semesters I

Food Production & Patisserie-I(USHO 101)

Course Code Title Credits

USHO101 Food Production & Patisserie-I 2+2

For Course Per week 1 lecture/period is 60 minutes duration

For Subject per week

1 lecture/period is 60 minutes duration

Theory Practical

Actual Contact

3 2

Credit 2 2

Class Room Instruction Face to Face Notional Credits

Per Week Per Sem Per Sem Hrs


3 4 - 45 60 - 45 60 - 25 10 - 140 2 2 - 4

OBJECTIVES:


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• To inculcate a right attitude and the required basic knowledge and technical skills in the art of culinary and the food production department.

• To introduce the various equipments and utensils used in the kitchen.

Contents of syllabus for USHO 101

UNIT . Ch.No. TOPIC LEC.

I 1 Introduction to the Food Production Department

1.1 Levels of Skills and Experience

1.2 Attitude and Behaviour in the Kitchen

1.3 Kitchen Uniforms

1.4 Personal Hygiene

1.5 Safety Procedures for Handling Equipment

01

2 Culinary History and Culinary Terms (Explanation with Examples)

Origins of Modern Cookery

Modern Development in Equipment and Technology

02

3 Equipment and Hand Tools used in Kitchen & Different Types of Fuels used in Kitchen

3.1 Hand tools and utensils used in Kitchen

3.2 Various Fuels used in the Kitchen

3.3 Advantages & Disadvantages of Various Fuels

3.4 Various Equipment used in the Kitchen

04

4 Introduction to Cooking

4.1 Aims and Objectives of Cooking

4.2 Classification of Various Raw Materials according to Functions

4.3 Various Textures and Consistencies

4.4 Methods and Techniques of Preparation

04

5 Stocks 02


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5.1 Definition of Stock

5.2 Types of Stocks

5.3 Preparation (Recipe), Storage, Care and Precautions in Preparation

6 Culinary Terms 02

UNIT Ch.No. TOPIC LEC

II 7 Methods of Cooking

7.1 Various Methods of Cooking Foods (Roasting, Grilling, Frying,

Baking, Boiling, Poaching, Microwave)

7.2 Principles of each Method and Precaution to be taken

04

8 Hierarchy and Kitchen Staffing

8.1 Classical Kitchen Brigade

8.2 Modern Staffing in Various Category Hotels

8.3 Duties and Responsibilities of Various Chefs

8.4 Role and Duties of the Executive Chef

8.5 Inter-Departmental Co-operation and Co-ordination

03

9 Egg

9.1 Selection of Eggs

9.2 Structure of Eggs

9.3 Uses of Eggs

9.4 Nutritive Value of Eggs

02

10 Vegetables & Fruits

10.1 Classification of Vegetables

10.2 Colour Pigments in Vegetables and Effects of Heat, Acid and Alkali on each of them

10.3 Cuts of Vegetables

10.4 Classification of Fruits

10.5 Uses of Fruits

10.6 Salad & Salad Dressing

04


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11 Bakery & Pastry

Sugar

11.1 Importance of Sugar

11.2 Types of Sugar

11.3 Cooking Stages and Temperature of Various Stages

11.4 Uses of Sugar

02

UNIT Ch.No. TOPIC LEC

III 12 Sauces

12.1 Classification of Sauces / Composition

12.2 Mother Sauces and its Recipes (1 Litre)

12.3 Derivatives

04

Bechamel Sauce Veloute Sauce Espagnole Sauce

Mornay

Cream

Parsley

Mustard

Onion

Soubise

Cardinal

Allemande

Supreme

Mushroom

Hongroise

Ivory

Aurore

Caper

Demi-glaze

Madeira

Nancy

Chasseur

Robert

Bordelaise

Devil

Tomato Sauce Hollandaise Sauce

Mayonnaise

Barbecue

Italienne

Portugaise

Provencal

Bretonne

Milanaise

Chaudfroid

Bearnaise

Maltaise

Choron

Foyot

Mustard

Mousseline

Noisette

Tartare

Thousand Island

Cocktail

Chantilly

Gribiche

Vincent

Andalouse


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13 Bakery & Pastry

13.1 Bread Making

Principles of Bread Making

Role of Each Ingredient

Simple Yeast Bread

Baking Temperature & its Importance

13.2 Cookies

Types of Cookies

Methods of Preparation

13.3 Flour – Structure of Wheat

Types of Wheat

Types of Flour

Milling of Flour

Nutritive Value

13.4 Raising Agents

Classification and Role of Raising Agents

03

02

04

02

Culinary Terms (Explanation of the following Culinary Terms with examples)

Au gratin Bake Barbeque

Baste Batter Béarnaise

Beat Béchamel Beurre Noir

Beurre Manie Blanch Blend

Bouquet garni Broil Brunoise

Brush Bouillon Caramel

Consommé Court Bouillon Croutes

Croutons Custard Dough


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Mince Estouffade Espagnole

Fume Garnish Glaze

Hollandaise Infusion Liason

Beurre Maître d’ Hotel Marinate Mire Poix

Mis-en-place Par boil Pare

Poach Roux Sabayon

Sauté Stock

REFERENCE BOOKS

Thangam Philip – Modern Cookery I & II – Orient Longman – 2001

Auguste Escoffier – Ma Cuisine – Hamlyn – 2000

Digvijay Singh – Cooking Delight of the Maharajas – Vakils, Feffer & Son’s Ltd. – 1982

Philip Dowell & Adrian Barley – The Book of Ingredients – Mermaid Books – 1987

Wayne Gisslen – Professional Baking – John Wiley & Sons – 1994

Martha Day – Baking – Lorenz Books – 1999

M. J. Leto & Bode – The Larder Chef – Heinemann Publishing House – 1989

Parvinder S. Bali - Food Production Operations

Thangam E. Philip - Modern Cookery for Teaching and Trade - 4th Vol. - 1996

Krishna Arora - Theory of Cookery – 2nd – 1992

Wayne Gisselen - Professional Cooking – 4th – 1992

Wayne Gisselen - Professional Baking – 2nd – 1994

J. C. Dubey - Basic Bakery - 1st – 1992

Kinton Ceserani - Theory of Catering – 7th – 1996

Bernard Davis - Food Commodities - 4th – 1998

Daniel R. Stevenson - Basic Cookery The Process Approach - 5th – 1997


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(Practical - Bakery)

Sr. Topic

1 Breads

Bread Rolls

Bread Loaf

Chelsea Buns

2 Pastries

Jam Tarts

Lemon Curd / Chocolate Tarts

Bakewell Tarts

3 Cakes

Chocolate Chip Muffins

Ribbon Cake

Madeleines

Swiss Roll

Genoese Sponge

4 Cookies

Butter Cookies

Melting Moments

Peanuts Macaroons

5 Doughnuts

(Food Production Practical)

Sr. Topic

1 Identification of Tools & Equipments


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(Familiarization of Kitchens BTK, QTK, ATK, Bakery, Pot Wash & Utility Area)

Introduction to Basic Commodities used in the Kitchen

2 Methods of Cooking

Roasting, Grilling, Frying, Baking, Boiling, Poaching, Microwave.

Principles of each method of cooking & precautions to be taken.

Cuts of Vegetables and Egg Preparation

3 Suggested Menu Patterns

Indian Menus

Continental Menus

PRACTICAL MENU

I Cuts of Vegetables

Slicing Chopping Mincing

Shredding (Chiffonade) Fardinier (Batons) Allumettes

Julienne Dices Brunoise

Lozenge Paysanne

Eggs

Boiled Eggs (Soft and hard)

Friend Eggs

Fried Eggs [sunny Sideup, Double Fried (Over Easy, Flipped)]

Scrambled Eggs

Omelet – Cheese, Spanish and Masala

II Salads

Veg Kachumber

Mixed Veg Raita


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Cole Slaw with Vinegrette Dressing

Cole Slaw with Mayonnaise

Russian Salad

III Soups

Crème of Tomate / Épinard / Champignon

Consommé Julienne / Brunoise / Royale

Puree Dubarry

Potage Minestrone

Cabbage Chowder

Bisque (Crab, Prawn)

IV Poisson

Fillet de Pomfret Colbert au beurre maître d’ hotel

Fillet de Pomfret Bonne Femme

Fillet de Pomfret Belle Meuniere

Fillet de Pomfret Orly

Masala Fried Fish

V Poulet

Poulet sauté a la king

Poulet Saute Chasseur

Poulet Saute Champignon

Methi Murg

Murg Masala

VI Entrees

Irish Stew

Shepherds Pie

Boeuf Stroganoff

Palak Ghosht

Mutton Masala


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Pork Vindaloo

VII Legumes (Vegetables)

Glazed Carrots / Beans

Petite Pos a la Flamande

Chouox fleux au Gratin

Ratatouille

Legumes aux fine herbs

Épinard a la Crème

Palak Paneer

Cabbage Foogath

Batata Bhujia

Vegetable Rogout

VIII Pommes de terre

French Fries

Pommes Persilles

Mashed Potato

Pommes de terre Lyonnaise

Duchees Potatoes

Pommes de terre anna

Hash Brown Potato

Roast Potatoes

IX Cereals & Pulses

Boiled Rice

Jeera Rice

Mixed Veg Pulao

Tadka Dal

Masala Dal

Moong Dal with Palak


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X Rotis

Phulkas

Chappatis

Pooris

XI Hot Desserts

Doodhi Halwa

Seviyan Kheer

Caramel Custard

Bread and Butter Pudding

Crème Brulee

Albert Pudding

XII Cold Desserts

Coffee Mousse

Fruit Salad with Crème Anglaise

Lemon Souffle

Soufflé au Caramel

Bavarois a la Crème

b) Semester end assessment - 30 marks

• Candidate will be given a menu comprising of 4 dishes. • Indent sheet and plan of work sheet to be filled by the candidate of the menu he

gets. • He / she supposed to collect indents, prepare and present the dishes in the menu

within stipulated time. • Cleaning and securing equipments and working area is also to be done within

stipulated time.

Assessment will be done as follows –

Journal Indent Sheet

& plan of work

Colour Consistency Taste Texture Viva-voce Personal Grooming, Cleaning


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10 10 10 10 10 10 10 10

Marks obtained out of 80 shall be converted to out of 30 to the next integer for final calculation.

UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies) SEMESTER – II of 174

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FOOD AND BEVERAGE SERVICE - I

Name of the Programme Duration Semester Course/Course Code

B.Sc. in Hospitality Studies Six Semesters I Food & Bevera

ge Service-I I(USHO

102)


USHO102 Food & Beverage Service-I

2+2




Theory Practical

Actual Contact 3 4

Credit 2 2


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Semester I – 15 weeks

THEORY PRACTICAL Total Credits

Hours /

week

Total Hours

Notional

Hours

Credits

Total Marks

Hours /

week

Total Hour

s

Notional

Hours

Credits

Total Marks

Lecture +

Practical

03 45 25 02 04 60 10 02 04

OBJECTIVES:

At the end of semester I the student will be able to:-

• Identify the role of the Food and Beverage Service department and explain its organization structure and importance. • Explain how "moments of truth" affect guests, staff members, and

managers, and describe the value of guests and staff members to a food service operation.

• Describe the duties and responsibilities of beverage service staff members, and summarize techniques and procedures for responsibly selling and serving cocktails, beer, and wine.

• Identify the operational and Auxiliary areas as well as equipments used in the Food and Beverage department. • Understand the various service methods and procedures followed in the department.


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UNIT TOPICS LEC

I 1. INTRODUCTION TO HOTEL AND CATERING INDUSTRY

1.1 Role of catering establishment in travel / tourism industry 1.2 Types of F& B operation (Classification).

Commercial (residential / Non Residential)

• Welfare • Institutional • Transport (Roads, Railways, Airlines, Marine)

1.3 Structure of hospitality industry and career opportunities

06

2. DEPARTMENTAL ORGANISATION AND STAFFING

2.1 Organisation of F & B Department of a Hotel ( English & French)2.2 Etiquette & Attributes of an F & B Personnel. 2.3 Duties and responsibilities of F & B Staff.

a) F & B Manager. b) Banquet manager. c) Outlet Manager ( All day dining/ Bar/ In Room Dining/

Specialty Restaurant, etc) d) Senior captain/ Captain/ Supervisor.

09


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e) Steward. f) Sommelier. g) Hostess. h) Cashier.

2.4 Departmental Relationship of F& B with other Departments.

II.

1. OPERATIONAL & AUXILLARY AREAS OF FOOD AND BEVERAGE DEPARTMENT : IMPORTANCE & LAYOUTS

a) Coffee shop b) Snack bar/ counter service c) Kiosks d) Specialty restaurant/ theme restaurant e) Banquet operations/ outdoor catering f) In-Room Dining g) Dispense Bar / Discotheque/ night club/ pub h) Pantry/Still room i) Kitchen stewarding j) Silver room k) Linen room l) Vending machine

06

2. FOOD AND BEVERAGE SERVICE EQUIPMENT

2.1 Classification of equipment. (Familiarization of equipment).

09


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2.3 Criteria for selection and requirements.

• Tableware/ silverware (cutlery/ hollowware/flatware) • Glassware • Crockery • Bar equipment (For all of the above Brands, Measures & Quality suppliers)

• Special equipment with their uses. • Furniture (Tables/Chairs/Trolleys/Dumb Waiter) • Linen. • Light and décor • Care and maintenance of equipment. • Napkin folds.

2.4 Table d ‘hote ,ala c”arte Mis-en –place, Mis -en –Scene

III.

1. DINING SERVICES METHOD AND PROCEDURES

1.1 Different methods of services a. Table service • Silver service/ English service • American/ Plated • Family • Russian • French/ butler • Gueridon

09


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b.Bar Counter

c.Assisted Service

• Carvery • Buffets

d.Self Service

• Cafeteria : a).Counter

b).free-flow

c).Echelon

d).Supermarket

e)Single point service

• Take-away • Drive through • Fast food • Vending • Kiosk • Food court • Bar

f). Specialised (in-situ)

• Tray • Trolley


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• Home delivery • Lounge • Room • Drive in

1.2 Special Service • Formal Service • Wave service • Carlton club service

1.3 a. Rules to be observed while laying the table. b. Rules to be observed while waiting at the table.

c. Dos & don’ts in a restaurant

06

TOTAL THEORY HOURS 45

REFERENCE BOOKS:-

1. Food & Beverage Service – R. Singaravelavan-Oxford University Press 2. Dennis Lillicrap, John Cousins and Robert Smith 3. Vijay Dhawan- Food and Beverage Service 4. Peter Dias- The Steward 5. John Fuller & A.J. Currie 6. Sudhir Andrews- Food and Beverage Service 7. Bobby George-Food & Beverage Service

FOOD AND BEVERAGE SERVICE SEMESTER - I (ASSIGNMENTS)


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All students should be given individual assignments. Out of the following given options each student needs to work on any two.

SR. No. TOPIC FOR ASSIGNMENTS MARKS

1. Design and Layout of a operational areas of Food and Beverage department.

2. Organizational Chart of a Small, Medium & Large Hotel.

3. Comparative analysis of at least two quotations from any supplier to understand rates and quality of crockery.

4. Comparative analysis of at least two quotations from any supplier to understand rates and quality of glassware.

5. Design and Layout of Air catering or Marine catering.

FOOD & BEVERAGE SERVICE SEMESTER – 1


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(PRACTICAL)

SR. NO. PRACTICALS HOURS

1

INTRODUCTION TO HOTEL AND CATERING INDUSTRY.

Visit to various catering outlets

a. Coffee shop b. specialty restaurant c. Bar d. Room Service e. Banquets f. Snack bar (any fast food or QSR) g. Kiosk

After visiting the above mentioned outlets the student is required to submit report.

08

2 Emerging trends in the hospitality industry – Guest lecture from the Industry

After the lecture the student is required to submit a report 02

3

DEPARTMENTAL ORGANISATION & STAFFING

Role play on the attributes, attitude & etiquette of a food service personnel

04


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4

DEPARTMENTAL ORGANISATION & STAFFING

Standard phrases used in food & beverage service outlets (Role play)

04

5

OPERATIONAL & AUXILLARY AREAS OF FOOD & BEVERAGE DEPARTMENT :

IMPORTANCE & LAYOUTS

Practical: Drawing Layouts of operational & auxiliary areas.

a. Coffee shop b. specialty restaurant c. Bar d. Room Service e. Banquets f. Snack bar (any fast food or QSR) g. Kiosk

08

6

FOOD AND BEVERAGE SERVICE EQUIPMENT.

1. Familiarization of equipment

a. Silverware b. Glassware c. Crockery

08


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d. Linen e. Furniture

7

FOOD AND BEVERAGE SERVICE EQUIPMENT

2. Napkin fold: 15 napkin folds

Book fold, Fan fold, Sunrise, Candle & fan, Bishop’s mitre, Cocks comb, Tadome, Cinderella shoe, Pinwheel, Rose, Sydney opera, Arum’s Lily, Lover’s kTriple wave

& Cone.

08

8 3. Stacking of side station 02

9

. Polishing of silver ware

(Polivit, Silver dip and Burnishing methods)

02

10 Cleaning& Wiping of glassware and wiping of crockery 02

11

DINING SERVICES METHOD AND PROCEDURES

PRACTICE:

1. Carrying and balancing the salver/tray. 2. Laying and relaying of tablecloth. 3. Water service 4. carrying, placing and clearance of plates

01

02

01


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5. Handling and using service fork/spoon 6. Laying of a la carte cover 7. Clearance of ashtray& crumbing at the table 8. Role play on do’s and dont’s in a restaurant.

02

02

01

01

02

TOTAL PRACTICAL HOURS 60

FOOD AND BEVERAGE SERVICE SEMESTER - I (ASSIGNMENTS)

All students should be given individual assignments on the following:


1. Presentation to be done on visits conducted to restaurants.

2. Presentation to be done on any one - Emerging trends in Bar / Restaurants / Pubs / Banquets .

(b) Semester end assessment - 30 marks

• A candidate will be given a menu to compile and laying table for it.


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• Assessment will be done as follows

Journal Grooming Identification of cutlery,

crockery, glass ware and hollow ware

Menu Planning

Cover laying

Viva -voce

10 10 10 10 10 10

• Marks obtained out of 60 shall be converted to out of 30 to the next integer for final calculation.


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FRONT OFFICE SEMESTER – I (THEORY)


B.Sc. in Hospitality Studies Six Semesters I FRONT OFFICE I(USHO 103)


USHO103 FRONT OFFICE-I 2+2




Theory Practical

Actual Contact 3 --


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Credit 2 --


THEORY PRACTICAL

Hours / week

Total Hours

Notional

Hours

Credits Total Mark

s

Hours /

week

Total Hour

s

Notional

Hours

Credits Total Marks

03 45 25 02 -- -- -- -- --

OBJECTIVES:

At the end of semester I:-

• Introduce the students to the Hotel & Tourism Industry • Understand the appropriate organization structures and duties in the Front Office and related departments. • Develop, prepare guest relations and evaluate practical aspect with guests. • Understand the role of public relations with hotel industry. • Develop skills required as an efficient and effective receptionist in any hotel (large or Small) and to handle situations and types

of guest in the job. • Understanding the functioning of the Telecommunication department.


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THEORY

Hours / week Total Hours Notional

Hours Credit

s Total Marks

03 45 25 02

UNIT TOPICS LEC

I

Introduction to the Hotel and Tourism Industry

• An account of development and growth of hotel and tourism industry in the world

• Development and Growth of Hotel and Tourism industry in India.

Classification of Hotels by

• Location • Architectural design • Number of Rooms • Ownership • Pricing Plan • Type of Clientele • Duration of Guest stay • Facilities offered • Star rating criteria in India (HRACC)

Supplementary accommodation

15


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Tariff Structure

1. Types of Rooms Single, Double, Twin, Hollywood twin, Interconnecting, Adjacent, Adjoining, Lanai, Penthouse, Duplex, Efficiency, Physically Challenged, Studio, Parlour, Hospitality Room, Suite (Types)

2. Tariff Fixation Check-in and Check-out basis, 24 hour basis, on the basis of competitor’s rate, Night basis, Day rate.

3. Types of Meal Plans European, Continental, Bermuda Plan, Modified American Plan (Half-Board, Demi- Pension), and American Plan (Full-Board: En Pension).

4. Packages and Special Rates Rack rate, Group rate, Volume rate, Government rate, FIT, Wholesale net rate, discounted rates, Seasonal rate, Crib Rate, Extra bed rate, Family rate, Crew rate, Week day/Weekend rates, Membership rates, Executives of the other units of the same chian, Corporate rate, Commercial rate, Advance purchase rate Package rate, Ad-hoc rate

5. Taxation • Luxury tax, Expenditure tax, Sales tax, Value added tax and

other statutory taxes. • Service Charges.

Organisation of the Front Office Department

1. Organisation charts of • Small Hotel • Medium Hotel • Large Hotel

2. Sections of the Front Office Department

15


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3. Inter and Intra departmental Co-ordination 4. Job Specifications and Job Description

• Front Office Manager • Duty Manager

Guest Relations Executive


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III.

Telecommunications

• Introduction • Types of Exchange- PBX, PABX, EPABX • Other Communication Equipment- Walkie- Talkies, Pagers, Mobile

Phones, Telephone Instruments, Pay Phones, Facsimile. • Organisation of the Telecommunications department • Job descriptions of the Telecommunications department supervisor &

Operator • Skills and Competencies of the Telephone Operator • General duties of a Telephone Operator • Internet Access- Introduction, Dial up access, High speed with wired

access, High speed with warless access • Future of Hotel telephones- Voice-over-internet-protocol (VOIP) • AYS – at your service

15


REFERENCE BOOKS:-

Name of the book Author Publisher Place of Publication

Jatashankar Tiwari Front Office Management

Oxford University Press

New Delhi

Andrews, Sudhir Hotel Front Office Training Manual

The Tata M'cGraw Hill

New Delhi

Kasavana, Michael & Brooks, Richard

Managing Front Office Operations

AHMA USA


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Baker & Bradley Principles of Hotel front Office Operations

Cassell

London

Deveau, insley & deveav, Patricia

Front Office Management and Operations (2)

Prentice Hall

NEW JERSEY

Bullied, An Ritchie, Caroline

Reception Stanley Thornes

london

Chakravarti, B.K. Front Office Management In Hotel

BNS Publishers

New Delhi

Braham, Bruce Hotel Front Office Hutchinson

London

Ford, Robert & Heaton, Cherrill

Managing the guest Experience

Delmar Publishers

London

Bardi,James Hotel Front office Management

John wiley & sons

new Jersey

Aggarwal.Ravi Hotel front Office

sublime Publications

jaipur

Huyton Jeremy & Baker Sue

Case Studies in Rooms Operations and

Hospitality Press P Ltd.

Melbourne


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Management

Bhatnagar S.K. Front office Management

Frank Bros & Co.

New delhi

Andrews, Sudhir

Hotel Front Office Training Manual(latest ed)


New delhi

Chakravarti B.K.

Front Office Management in Hotel

CBS Publisher

New Delhi

Chakravarti B.K.

Concept of Front Office Management

APH Publishing

New Delhi

India(Tourist Guide) Lonely Planet

FRONT OFFICE SEMESTER - I (ASSIGNMENTS)



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1 Countries, Capitals, Currencies

2 Airlines and Airline codes ( National Carrier and Domestic)

3 Names of Airports : National and International

HOUSEKEEPING SEMESTER – I (THEORY)


B.Sc. in Hospitality Studies Six Semesters I Housekeeping I(USHO

104)


USHO104 Housekeeping-I 2+2



1 lecture/period is 60 minutes


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duration

Theory Practical

Actual Contact 3 --

Credit 2 --


THEORY PRACTICAL

Hours / week

Total Hours

Notional

Hours

Credits

Total Marks

Hours /

week

Total Hour

s

Notional

Hours

Credits

Total Marks

03 45 25 02 -- -- -- -- --

OBJECTIVES:

At the end of semester I:-

• The student will be able to identify the role of the housekeeping department and explain its organization structure and importance.

• The student will be able to list the basic cleaning equipments, cleaning agents and explain their use. • Will be able to perform basic cleaning procedures of various surfaces.


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UNIT TOPICS LEC

I

1. INTRODUCTION TO HOUSE KEEPING DEPARTMENT

1.1 Types of Hotel & services offered

1.2 Types of Room

1.3 Role of Housekeeping department in a Hotel

1.4 Personality Traits of Housekeeping Personnel

1.5 Daily routine in Housekeeping

1.6 Glossary

15

II.

1. ORGANIZATION OF HOUSEKEEPING DEPARTMENT

1.1 Organization Chart of a Small, Medium & Large Hotel

1.2 Duties & Responsibilities of House Keeping Personnel

1.3 Inter departmental coordination

09


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1.4 Control Desk Operations

2. CLEANING EQUIPMENT

2.1 Classification of Cleaning Equipment

2.2 Use & Care of Equipment

2.3 Glossary

06

III.

1. CLEANING AGENTS 1.1 Classification

1.2 Use, care & Storage

1.3 Distribution & Control

1.4 Glossary

08

2. CLEANING & POLISHING OF DIFFERENT SURFACES

2.1 Metals

2.2 Glass

2.3 Plastic

2.4 Ceramics

2.5 Wood

2.6 Leather

07


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2.7 Rexene


REFERENCE BOOKS:-

1. Hotel Housekeeping Operations and Management – G. Raghubalan & Smritee Raghubalan – Oxford University Press. 2. Housekeeping Operations, Design and Management – Malini Singh & Jaya B. George – Jaico Publications. 3. Housekeeping Management – Margaret Kappa, Aleta Nitschken, Patricia B. Schappert – A.H. & L.A. 4. Hotel Hostel and Hospital Housekeeping – Joan Branson & Margaret Lennox – 5. Hotel Housekeeping Management & Operations – Sudhir Andrew – McGraw Hill Companies.

HOUSEKEEPING SEMESTER - I (ASSIGNMENTS)



1. Design and Layout of a Room Maids Trolley (Front View & 10


88 | P a g e

Top View)

2. Organizational Chart of a Small, Medium & Large Hotel. 10

3. Layout of the Housekeeping Department of a Small, Medium & Large Hotel. 10

4. Layout and design of a Floor Pantry. 10

5. Cleaning Agents from one manufacturer 10

ROOMS DIVISION MANAGEMENT –I (PRACTICAL)


B.Sc. in Hospitality Studies Six Semesters I RDM-I Practical-USHO105



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USHO105 RDM-Practical-I 2




Theory Practical

Actual Contact -- 4

Credit -- 2



Hours /

week

Total Hours

Notional

Hours

Credits

Total Marks

Hours /

week

Total Hour

s

Notional

Hours

Credits

Total Marks Lecture

-- -- -- -- -- 4 60 10 02 -- 02


Front Office – I (Practical)


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Sr. Topic Hr

1 • Grooming Standards- For Boys and Girls • Social Etiquettes- Soft Skills

6

2 TELEPHONE HANDLING

• Transferring calls • Call on hold Procedure • Voice modulation

12

3 KNOW YOUR CITY- MUMBAI/ NAVI MUMBAI ETC

Shopping, Tourist attractions, Beaches, Historical and Archaeological monuments, Religious sites, Hotels and Restaurants, Live Theatres, Cinema Halls and Multiplexes, Handicrafts, Hospitals, Consulates and Embassies etc.

12

HOUSEKEEPING - I (PRACTICAL)


1 Introduction to Housekeeping practical, grooming and journal 02

2 Introduction to all cleaning equipments, agents and surfaces & Orientation of the different areas 02

3 Dusting (high & low) 04

4 Floor cleaning- Sweeping & mopping – Dry and Wet Mopping 02

5 Floor cleaning – Scrubbing – Manual and with Machines 02

6 Cleaning and Polishing of Brass (Functional & Decorative) – Demo & 02


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Practical

7 Cleaning and polishing of Silver (Functional & Decorative) – Demo & Practical 02

8 Cleaning and polishing of steel/chrome – Demo & Practical 02

9 Cleaning of Glass – Demo & Practical 02

10 Cleaning of Tiles – Demo & Practical 02

11 Cleaning and polishing of Wood Surfaces – Demo & Practical 02

12 Cleaning and polishing of Laminated Wood – Demo & Practical 02

13 Cleaning and polishing of Marble/ Granite – Demo & Practical 04


REFERENCES:


• A candidate will be given a 2 activities bed making and polishing or special cleaning of any surface or area • Assessment will be done as follows

Journal Grooming Work sheet Activity One Activity Two Viva-Voce

10 10 10 10 10 10



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COMMUNICATION SKILLS ( ENGLISH & FRENCH)

LANGUAGE SKILLS – 45 Hours

Semester ‐ I

Name of the Programme Duration Semester Course/C

ourse Code

B.Sc. in Hospitality Studies Six Semesters I Commun

cation Skills


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USHO106


USHO 106 Communication Skills (English and French) 2




Theory Practical

Actual Contact 3 --

Credit 2 --


THEORY PRACTICAL

Hours / week

Total Hours

Notional

Hours

Credits

Total Marks

Hours /

week

Total Hours

Notional

Hours

Credits Total Marks

03 45 25 02 -- -- -- -- --

OBJECTIVES:


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• Developing and adapting speaking and achieve listening skills and strategies. • Generating, planning and drafting ideas • Improving vocabulary for precision and impact • Using grammar (French & English) accurately and appropriately. • Structuring, organising and presenting texts in variety of formats. • To be able to understand and speak basic French.


Unit LEC

I

• 1.1 The sentence – Kinds of sentences – Subjects & Predicate • 1.2 The Phrase and the Clause • 1.3 Parts of speech – Noun, Adjective, Pronoun, Verb, Adverb,

Preposition, Conjunction, Interjection 3

2.1 Noun- Kinds of Noun- i.e Common, Proper, Collective, Abstract

6

2.2 The Noun: Gender – Masculine, Feminine, Common and Neuter gender

2.3 The Adjective – Kinds of Adjectives, Comparison of Adjectives – Positive, Compartitive and Superlative Degrees. The correct use of some Adjectives Viz little, a little etc


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2.4 Articles – Use of Definite Article and Indefinite Article

2.5 Personal Pronouns – Forms of the Personal Pronouns - i.e First Person etc.

(French)

1. Translate the Dialogue into English

2.Culinary Terms. Translate to French using match the columns/crosswords

Unit2

II

1.1 The Verb – Transitive and Intransitive Verbs, Person & Number' Active and Passive Voice' Direct and Indirect Speech;

6

1.2 Tense: Present Tense; Past Tense; Future Tense;

1.3 Adverb: Kinds of Adverbs

1.4 The Preposition – Kinds of Prepositions – Using appropriate prepositions

1.5 The Conjunction – use of appropriate Conjunctions – Classes of Conjunctions The Interjection – Meaning of & some example

2.1 Punctuation 4


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2.2 Commonly confused words / Common Errors / Antonyms / synonyms

(French)

1 Days , Months, Numbers, Seasons 5

2 Plan a five course menu in French


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Unit3

III

1.1 Newspaper Reading – current affairs 6

1.2 Comprehension , Precis writing, Paragraph writing

2.1 Conversation / Role Play 5

2.2 Public Speaking

(French) 1 Make Negative, make plurals, conjugate in the present tense: avoir

etre,Faire, Manger,Boire,mettre 4

Total Theory Hours 45

REFERENCE (English)

•Business Communication – Meenakshi Raman and Prakash Singh •Business Correspondence and Report writing – R.K.Sharma and Krishna Mohan •Business Communication – Chaturvedi •High School English – Wren and Martin


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•Understanding Human Communication – Ronald B Adler and George Rodman (with CD) •Skills Development for Business and Management Students - Kevin Gallagher •Personality and Skills Development – Barun Mitra (with CD) •Technical Communication , 2nd Edition – Meenakshi Raman (with CD) •Corporate Communication – Jaishri Jethwaney •Understanding Human Communication-Ronald B. Adler / George Rooman - Oxford

REFERENCES (French)

E. J. Neather - Mastering of French I & II - Macmillan - 1982 Bridget Anfossy - Speak French Today - Augo - 1991 R. Diez La Cortina - Cortina's French Method - Grosset & Dunlop - 1988 Mathuram Bondo - Modern French Course - D. C. Heath & Co. -.1983. Course de langue et civilizaiion Franchises. G. Mauger. Oxford French Dictionary


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SEMESTER - I (ASSIGNMENTS)



1. Paragraph writing on myself (100 words ) & Presentation on it. 10

2. Essay on hospitality industry ( 500 words ) 10

3. Group Discussion, news paper reporting, letter writing (formal & informal) 10

4. Speaking skills – conversation skills in French 10

5. Presentation on any given topic 10


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INFORMATION TECHNOLOGY (THEORY)

(SEMESTER – I) – 15 Weeks


B.Sc. in Hospitality Studies Six Semesters I INFORMATION TECHNOLOGY(USHO 107)



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USHO107 INFORMATION TECHNOLOGY

2




Theory Practical

Actual Contact 1 2

Credit 2



Hours / week

Total Hours

Notional

Hours

Credits

Total Marks

Hours /

week

Total Hour

s

Notional

Hours

Credits

Total Marks Lecture

01 15 20 02 -- 02 30 05 02 -- 02

Objective: To equip the student with the theory inputs with respect to understanding the fundamentals of computers and necessary skills to operate the generic applications and standard operating systems


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(Theory – 15 Hrs)

Unit I

Sr. Topic LEC

A Introduction to Computer Fundamentals

• 5 Parts of Computer • Difference between Hardware & Software • Difference Between Data and Information • Types of Computers – Server (Types), Clients (Types of Portable

Computer) • Application Software • System Software • Software Copyright – Freeware, Shareware, Licensed

15

B Software

• Application Software – Word Processor, Spreadsheet, Database Management, Presentation, Media, Outlook, Browser and Utility Software like Acrobat Reader

• System Software – Operating System (Windows, Linux, Android) • Device Driver • Utility Software – VLC Player, File Converter

C Hardware

• Introduction of Central Processing Unit • Processor – Intel, AMD, Clock Speed


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• Input Devices – Keyboard, Mouse, Mic, Scanner, Barcode Reader, RFID, Touch Screen

• Output Devices – Displays (CRT, TFT, LCD, Plasma, LED, Projector) • Display Resolution • Printers – Inkjet, Laser, Thermal • Storage Devices – Primary (RAM & ROM), Secondary (HDD, Flash

Drive, USB, CD/DVD, Blue Ray, Media Players) D Networking

• Types of Network (LAN, WAN, MAN) • Topology (Bus, Star, Ring, Mesh & Tree) • Network Hardware – (Cables – RJ45, RJ11, MTRJ, Switch, Routers,

Access Point, Modem) • IP and MAC Address, Subnet, Gateway, DNS • Understanding Network Address & Node Address • Network Security – Firewalls (Hardware & Software) • Bandwidth

E Internet

• Intranet, Internet & Extranet • WWW, HTTP, Domains • VPN & VoIP • Search Engines • ISP & Bandwidth

(Practical 30 Hrs)

Sr. Topic

1 Computer Architecture (DEMO)

• Motherboard, RAM, PCI Slots, SMPS & different Ports

02


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2 Operating System

• DOS Commands (CMD, IP, IPCONFIG, DIR, CLS, PING etc.) • Introduction to Desktop • Control Panel • Configuring Printers (Standalone & Network) • Sharing & Security

06

3 Word 2007

Microsoft word

File, Edit, View, Insert, Format, Tools, Table Commands

Page Setup, Print Options, Setting Page Margins

Clip Arts, Inserting Pictures/Charts/Files

Correcting Text, Cut, Paste, Undo, Redo, Deleting Blank Lines, Inserting A Page, Typing Over Text, Replacing Text, Moving And Copying Text. Menu Method, Key Board Method, Tool Bar Method, Drag & Drop Method, Checking Text, The Spell Checker, Auto Correct Check Up, The Sanrus, The Grammar Checker, Formatting A Text, Changing Type Style, Character Highlighting, Alignment Of Text, Left, Right, Center, Justifying Text-Types & Tab Setting, Setting Tab Using Ruler, Indenting Paragraphs, Increasing And Decreasing Indents, Using Ruler To Set Indents, Spacing Paragraph Line Spacing, Spacing Between Paragraphs, Page Views, Normal Views, Page Layout View, Outline View, Print Preview, "Full Screen View, Master Document View, Magnification, 200 M Control In Any View, Page Formatting, Setting Margins, Paper Size, Printing In Landscape Or Portrait Orientation, Page Numbering, Adjoining Page Numbering, Deleting Page Numbering, Header & Footer, Creating And Editing, Inserting And Deleting Pages In A Document, Saving The Text, Saving The File To Disk, Closing A File, Opening A Non-Work

06


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Document, Printing The Text.

4 EXCEL

Processing With Ms Excel, Starting Excel, Starting New Work Book, Entering And Editing Data, Formatting Work Sheet, Sorting The Data, The Worksheet Selecting Cells And Ranges, Selecting With Mouse, Data Entry, Entering Numbers, Text, Date 4 Time Entries, Entering Series, Filing A Text Series With Auto Fill, Filing A Number Series, Editing Data, Clearance And Replacing Contents Of A Cell, Deleting The Contents Of A Range Of Cell, Rearranging Work Sheet Data, Copying, Auto Correct, Spell Checking, File dose, Formatting Data, Font Selection, Aligning Data, Format Style, Formatting Work Book, Arranging, Hiding, Un hiding, Inserting Columns And Rows, Adjusting Width, Copying And Moving, Inserting And Deleting Sheets From Work Book, Mathematical Operator, Exponentiation And Percentage Operators, Logical Or Comparison Operators, Using Mouse To Create A Formula.

Inserting A Chart, Chart Types, Modifying Chart, Adding Drawing To The Chart, Printing In Excel, Print Parameters, Default And Changing Default Settings, Sorting, Printing Etc.

06

5 POWERPOINT

Power Point Terminology-Getting Into Power Point-Creating, Opening And Saving Presentations- The Easy Way-Using Auto Content Wizard-Working With Blank Presentation-Using The Templates-Using The Slide Master-Working With Color Schemes-

08


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Working With Slides-Making A New Slide -Move, Copy Or Duplicate Slides-Delete A Slide-Copy A Slide From One Presentation To Another-Go To Specific Slide-Change The Lay Out Of A Slide-Zoom In Or Out Of Slide-Working With Text In Power Point-Cutting, Copying and Pasting-Formatting Text, Change Font & Size, Shadowing, Embossing-Alignment The Text-Left, Center, Right And Justify-Power Of Graphics In Power Point-Working With Clipart Picture-Using Microsoft Excel-Chart-Using Organization Charts-Power Point Drawings-Ways To Draw-Adding Lines-Connecting Lines-Borders And Adding Curves-Creating Word Tables-Making Great Looking Presentations(Putting On A Show)-Arranging, Creating Animated Slides- Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements.

6 Outlook

• Configuration

02

(b) Practical Semester end assessment - 30 marks

• A candidate will asked to carry out skill based practical in the Computer lab. • Assessment will be done as follows

File Grooming Skill Set-I Skill Set-II Viva -voce

10 10 10 10 10



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FOOD SAFETY AND NUTRITION


B.Sc. in Hospitality Studies Six Semesters I Food Safety &

Nutrition(USHO 108)


USHO108 Food Safety & Nutrition

2




Theory Practical

Actual Contact 4 --


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Credit 2 --


THEORY PRACTICAL

Hours / week

Total Hours

Notional

Hours

Credits

Total Marks

Hours /

week

Total Hour

s

Notional

Hours

Credits Total Marks

04 45 10 02 -- -- -- -- --


OBJECTIVES:

At the end of Semester – I

• To learn about the importance of hygiene & sanitation in the catering industry • To get acquainted with the food standards. • To learn about ways to minimize food poisoning and infections. • To understand function, sources & deficiency of nutrients. • To gain basic knowledge of nutrition • To gain knowledge about maintenance of good health. • To understand the changes brought about in food nutrients during processing


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UNIT

TOPIC LEC


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I INTRODUCTION TO HYGIENE

1.1 Rules & importance of hygiene

1.2 Personal Hygiene

1.3 Cleaning of premises

1.4 Pest Control

1.5 Waste disposal

15

HACCP

2.1 Introduction

2.2 Importance

2.3 VII Critical Control Points


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MICROBES

3.1 Introduction ( Bacteria, Yeast, Mould)

3.2 Classification

3.3 Factors for growth

3.4 Role of microbes in manufacture of fermented foods

(dairy products, Veg. & bakery preparations,

alcoholic Bev., vinegar, fermented Indian foods)


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II FOOD BORNE ILLNESS

1.1 Natural Toxins (Kesari Dal, Potatoes, Mushrooms, Shell

Fish, Peanuts)

1.2 Chemical (Tin, Copper, Arsenic, Lead)

1.3 Bacterial toxins (staphylococcus,

salmonella, Clostridium perfringens, Clostridium

botulinum)

1.4 Food poisoning & Infections

• Definitions

15

FOOD ADULTERATION

2.1 Definition and types

2.2 Test to detect (coffee, semolina, flour, ghee, butter,

margarine, oil, milk, turmeric, coriander powder, pepper

corn , meat etc.


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FOOD ADDITIVES

3.1 Colours & Flavours

3.2 Browning reactions-causes, desirable &

undesirable effects)

FOOD PRESERVATION

Methods of Preservation 4.1 Natural & Chemical Preservation

4.2 Low temperature(Refrigeration, Freezing)

4.3 High Temperature(Pasteurisation, Sterilization,

Canning)

4.4 Irradiation

FOOD STORAGE

5.1 Dry food store

5.2 Refrigerated store

5.3 Freezer store

5.4 Holding at High Temperature


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III INTRODUCTION TO NUTRITION

1.1- Definitions(Food, balanced diet, nutrition,

over nutrition, under nutrition, malnutrition, health)

1.2 - Balanced diet-Food pyramid

15

CARBOHYDRATES

2.1 - Classification & composition

2.2 - Functions & requirements, sources

2.3 - Excess & Deficiency

2.4 -Uses in food preparation

( Gelatinization, Gel formation, Dextrinization,

Gluten formation, Caremelization)


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PROTEINS

3.1 - Classification & Composition

3.2 - Functions & requirements, Sources


3.4 - Uses in food preparation

3.5 - Effect of heat (Denaturation, Coagulation)

3.6 - Gel formation

3.7 - Foaming

FATS&OILS

4.1- Classification & Composition

4.2 - Functions & requirements, Sources


4.4 - Types, Sources, Uses

4.5 - Factors causing deterioration

4.6 - Rancidity

4.7 - Flavour reversion

4.8 - Shortening


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VITAMINS, MINERALS, WATER & COLLOIDS

5.1 - Functions

5.2 - Sources

5.3 - Deficiency & Excess

5. 4 - Fat soluble & water soluble Vitamins

(A,D,E,K,B1,B2,B3,C)

5.5 - Minerals (Ca,P, Na,K,Fe,I,Fl)

5.6 - Importance, balance & Sources

5.7 - Cooking losses & prevention

5. 8 - Definitions (sol, gels, foam, emulsion)

5. 9 - Examples(roasting, grilling, frying, baking, boiling, poaching, microwave)

5.10 - Importance in food industry

REFERENCE BOOKS


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Sr no Author Title Publisher Place Year

1 Hobbs, Betty & Roberts,

i

Food Poisoning and Food

Hoddr & Stoughton Great Britiain 1993

2 Rodey S Tata Mcgraw Hill New Dehli 1999 3 Trickett, Jill Food Hygiene for

Food Handlers Macmillion Hongkong 1997

4 Knowles Tim Food Safety in the Hospitalty Industry

Butterworth Heinamann Oxford 2002

5 Scott Elizabeth & Sockett Paul

How To Prevent Food

i i

John Wiley & sons New York 1998

6 Loken Joan The HACCP Food Safety Manual

John Wiley & sons New York 1994

7 Commercial law Publishers

The Prevention of Food Adulteration Act

Commercial law Publishers

Mumbai 2008

8 Mahindru S.N. Food Additives APH Publishing Corp New Delhi 2008 9 Sareen, Sandeep Food Preservation Sarup & sons New delhi 1999

10 VanGarde Shirley & Woodburn M

Food Preservation & Safety

Surabhi Publication Jaipur 1999

11 M.Swaminathan Food & Nutrition Vol-I Bappco. Bangalore 1985

12 M.Swaminathan Food & Nutrition Vol-ll Bappco. Bangalore 1985

13 M.Swaminathan Food & Nutrition Bappco. Bangalore 1996

14 B.Srilakshmi Food Science New Age International New Delhi 2007

15 Roday Sunetra Food Science & Nutrition Oxford Uni.Press New Delhi 2010

16 Adams MR. & Moss.M.O.

Food Microbiology New Age International New Delhi 2006


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17 Jim Mann & A. Stewart Truswell

Essentials of Human Nutrition

Oxbord University Press New Delhi 2010


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Subject


USHO201Food Production & Patisserie II

3 4 ‐ 45 60 ‐ 45 60 ‐ 25 10 ‐ 140 2 2 ‐ 4

USHO202 Food & Beverage Service II 3 4 ‐ 45 60 ‐ 45 60 ‐ 25 10 ‐ 140 2 2 ‐ 4

USHO203 Front Office II 3 ‐ ‐ 45 ‐ ‐ 45 ‐ ‐ 25 ‐ ‐ 70 2 ‐ ‐ 2

USHO204 Housekeeping II 3 ‐ ‐ 45 ‐ ‐ 45 ‐ ‐ 25 ‐ ‐ 70 2 ‐ ‐ 2

USHO205Rooms Division Management(Practicals) II

‐ 4 ‐ ‐ 60 ‐ ‐ 60 ‐ ‐ 10 70 ‐ 2 ‐ 2

USHO206Communication Skill II (English & French)

3 ‐ ‐ 45 ‐ ‐ 45 ‐ ‐ 25 ‐ ‐ 70 2 ‐ ‐ 2

USHO207Principles of Hotel Accountancy

3 ‐ ‐ 45 ‐ ‐ 45 ‐ ‐ 25 ‐ ‐ 70 2 ‐ ‐ 2

USHO208 Principles of Management 3 ‐ ‐ 45 ‐ ‐ 45 ‐ ‐ 25 ‐ ‐ 70 2 ‐ ‐ 2

Total 21 12 ‐ 315 180 ‐ 315 180 ‐ 175 30 ‐ 700 14 6 ‐ 20

L one lecture / period of 60 minutes (1 hr.) P Practical T TutorialNotional includes time spent in library / home / other institutions for preparation and writing of assignments,quizes, open book test, journal, case studies, project, practical, field work, excursion, etc.

Course Code

Semester II ‐ B.Sc. Hospitality Studies

Class Room Instruction Face to Face Notional


Credits


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FOOD PRODUCTION & PATISSERIE–II (Theory)

Name of the Programme Duration Semester Course/ Course Code

B.Sc. in Hospitality Studies Six Semesters II

Food Production & Patisserie-

II(USHO 201)


USHO102 Food Production & Patisserie-I 2+2




Theory Practical

Actual Contact 3 4

Credit 2 2

Class Room Instruction Face to Face Notional Credits



3 4 - 45 60 - 45 60 - 25 10 - 140 2 2 - 4

OBJECTIVES:

• To develop a keen interest in food production and to enable students to experiment, innovate and progressively produce a variety of preparation / dishes.

• To gain confidence to adapt to the technical skills and the art of preparing different menus, Indian as well as Continental.


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• By the end of the second semester students should be confident enough in their skills which would boost their morale to take up the challenge of bulk cookery in the third and fourth semester.

UNIT NO.

Ch. No.

TOPIC Hrs.

01 1 Culinary Terms with Explanation & Examples 03

2 Layout of Kitchen

2.1 General Layout of the Kitchen

2.2 Receiving Area

2.3 Storage

2.4 Wash up

03

3 Soups

3.1 Classification with Examples

3.2 Consommé and Garnishes with their names (Any 10 common name)

02

4 Fish Mongery

4.1 Classification of Fish with examples

4.2 Selection, Cooking & Storage of Fish

4.3 Local Names of Fin Fish and Shell Fish

4.4 Cuts of Fish

02

5 Poultry

5.1 Cuts of Poultry

5.2 Selection and Uses of Cuts

02

6 Rice, Cereals & Pulses

6.1 Introduction, Classification of Cereals and Pulses

6.2 Varieties of Rice and Byproducts

6.3 Nutritive Value of Various Cereals

6.4 Sprouts and Uses

03

UNIT NO.

Ch. No.

TOPIC Hrs.

02 7 Meat

7.1 Introduction to Meat Cookery

04


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7.2 Cuts of Lamb, Pork, Beef / Veal

7.3 Variety of Meats / Offal

7.4 Selection and Storage of Meats

8 Milk and Milk Products

8.1 Introduction, Processing of Milk, Pasteurization, Homogenization,

Milk in Various Forms e.g. Toned, Powder, Skimmed, Condensed & Evaporated.

8.2 Cream – Introduction, Processing & Types

8.3 Butter – Introduction, Processing & Types

8.4 Cheese – Introduction, Classification with Examples, Processing,

Types, Cooking with Cheese and Uses.

05

9 Bakery & Pastry

Shortening – Fats and Oils

9.1 Saturated and Un-saturated Fats

9.2 Advantages & Disadvantages of Using Fats

9.3 Varieties of Shortening

03

10 Tea & Coffee

10.1 Introduction

10.2 Producing Regions/Country

10.3 Types and Methods of Preparation

10.4 Popular Brands and Variety Available

02

11 Thickening Agents used in Indian Gravies

11.1 Role of Thickening Agents

01

UNIT NO.

Ch. No.

TOPIC Hrs.


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03 12 Indian Cookery

12.1 History of Spices and Trade Routes

12.2 Basic Spices, Condiments and Masalas

12.3 Role of Spices in Indian Cuisine

12.4 Indian Equivalent name

12.5 Blending of Spices

12.6 Concept of Wet and Dry Masalas

12.7 Regional Varieties of Basic Masalas

12.8 Basic Composition of Some Important Masalas

03

13 Menu Planning

13.1 History of Menu

13.2 Types of Menu

13.3 Menu Planning Principles

02

14 Bakery & Pastry

14.1 Pastries

• Classification of Pastries • Varieties • Role of Each Ingredient • Baking Temperature and Time of Each Pastry

14.2 Pastry Cream

• Basic Pastry Cream • Use in Confectionery • Preparation and Care in Production

14.3 Cocoa and Chocolate

• Introduction, Production and Manufacture • Varieties of Chocolates • Tempering of Chocolates

04

03

03


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Culinary Terms

(Explanation of the following Culinary Terms with examples)

1. Bhurta 2. Baghar 3. Bain Marie 4. Bisque 5. Bortsch 6. Brioche 7. Canapés 8. Choux 9. Cisel 10. Compote 11. Concasse 12. Condiments 13. Croissant 14. Darne 15. Force Meat 16. Garniture 17. Gateaux 18. Genoese 19. Hors d’ oeuvre 20. Larding 21. Macedione 22. Matignon 23. Mousse 24. Mousseline 25. Panada 26. Paneer 27. Pimento 28. Khoya 29. Potage 30. Pot Pourri 31. Ragout 32. Rechauffe 33. Roe 34. Royal 35. Royale 36. Saffron 37. Sear 38. Seasoned Flour 39. Soufflé 40. Stew 41. Supreme 42. Kofta 43. Tronçon 44. Zest

REFERENCE BOOKS

1. Parvinder S. Bali – Quantity Food Production and Indian Cuisine 2. Thangam Philip – Modern Cookery I & II – Orient Longman – 2001 3. Auguste Escoffier – Ma Cuisine – Hamlyn – 2000 4. Digvijay Singh – Cooking Delight of the Maharajas – Vakils, Feffer & Son’s Ltd. – 1982 5. Philip Dowell & Adrian Barley – The Book of Ingredients – Mermaid Books – 1987 6. Wayne Gisslen – Professional Baking – John Wiley & Sons – 1994 7. Martha Day – Baking – Lorenz Books – 1999 8. M. J. Leto & Bode – The Larder Chef – Heinemann Publishing House – 1989 9. Parvinder S. Bali - Food Production Operations 10. Thangam E. Philip - Modern Cookery for Teaching and Trade - 4th Vol. - 1996 11. Krishna Arora - Theory of Cookery – 2nd – 1992 12. Wayne Gisselen - Professional Cooking – 4th – 1992 13. Wayne Gisselen - Professional Baking – 2nd – 1994 14. J. C. Dubey - Basic Bakery - 1st – 1992 15. Kinton Ceserani - Theory of Catering – 7th – 1996 16. Bernard Davis - Food Commodities - 4th – 1998 17. Daniel R. Stevenson - Basic Cookery The Process Approach - 5th - 1997


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(Practical - Bakery)

Sr. Topic

1 Breads

• Cheese & Garlic Bread • French Bread • Brioche

2 Pastries

• Flaky Pastry • Puff Pastry (Cheese Straws) • Quiche • Danish Pastry

3 Cakes

• Yule Log • Fruit Cake • Chocolate Brownies • Marble Cake

4 Cookies

• Peanut Cookies • Chocolate Chip Cookies • Coconut Macaroons

5 Chocolate Rocks

(Food Production Practical)

Sr. Topic


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1 Suggested Menu Patterns

• Indian Menus • Continental Menus

PRACTICAL MENU

I Snack Menu

Non-Veg Veg.

1. Chicken / Beef Burgers 2. Chicken Grilled Sandwich 3. Chicken Pizza 4. Kheema Samosa 5. Mince Meat Croquettes 6. Shami Kabab 7. Chicken Lollypop 8. Fish Fingers

1. Veg. Burger 2. Veg Grilled Sandwich 3. Veg. Pizza 4. Punjabi Samosa 5. Chutney Pattice 6. Chillie Cheese Toast 7. Aloo Chat 8. Wada

Accompaniments: Green / Red / Tamarind Chutney, Tartare Sauce,


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Hot Garlic Sauce, Tomato Sauce

II Salads

1) Tossed Salad with French Dressing 2) Waldorf Salad 3) Palak / Pineaple / Anar Raita 4) Chicken Hawain Salad 5) Salad Caprese 6) Ceasar Salad

III Soups

1) Consommé Jacqueline / Celestine 2) Soupe à l’ oignon à la François 3) Puree Lentils 4) Crème de Volaille 5) Soupe Cockie Leekie 6) Soupe Vichyssoise 7) Sea Food Chowder 8) Gazpacho 9) Mulligutwany

IV Poisson

1) Fried Fish with tartare Sauce 2) Grilled Fish with Hollandaise Sauce 3) Baked Fish in Provencale Sauce 4) Fillet de Pomfret Cubat 5) Goan Fish Curry

V Poulet

1) Poulet à la Rex 2) Poulet Sauté Mireille 3) Poulet Sauté Parmentier 4) Masala Roast Chicken 5) Murg Khorma

VI Entrees

1) Scotch Eggs 2) Spaghetti Bolognaise 3) Grilled Steaks with Pepper Sauce 4) Barbeque Pork Chops with Robert Sauce 5) Goulash de Boeuf à la Hongroise 6) Mutton Nilgiri Khorma 7) Mutton Rogan Josh

VII Entremettes


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1) Mixed Vegetables Bhujiya 2) Baingan Bharta 3) Muttar Kumbh Masala 4) Courge Provencale 5) Corn and Pepper au gratin

6) Boquetier de Legumes 7) Aubergine à la Turque 8) Spaghetti with Mushroom &

Cheese Sauce 9) Cheese and Cauliflower Soufflé

10) Baked Spinach

VIII Potatoes

1) Pommes de terre Croquettes 2) Jacket baked Potatoes 3) Pommes Chateau 4) Pommes Marquise

5) Gratin de Pommes de terre Dauphinoise

6) Bubble and Squeak 7) Garlic & Herb Roast Potatoes

8) Soufflé de Pommes de Terre

IX Cereals & Pulses

1) Aloo ki Tihari 2) Pea Pulao 3) Riz Pilaf 4) Makhani Dal 5) Dal Fry 6) Moong Dal with Palak

X Rotis & Parathas

1) Satpura Parathas 2) Dhakai Parathas 3) Missie Roti 4) Chapati

XI Hot Dessert

1) Gajar / Beetroot Halwa 2) Shahi Tukra 3) Christmas Pudding with Custard Sauce 4) Crêpe Suzette

XII Cold Dessert

1) Blancmange 2) Fruit Triffle 3) Chocolate Mousse 4) Diplomat Pudding 5) Chocolate / Vanilla Panacotta


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Scheme of Examination (Theory)

(a) Internal assessment- 40 marks

Sr. No. Evaluation type Marks

1 Two assignments/ case study/ projects 20

2 One class test (multiple choice questions objective) 10

3 Active participation in routine class instructional deliveries (case studies/ seminars/ presentation) 05

4 Overall conduct as a responsible student, manners, skill, in articulation, leadership qualities demonstrated through organizing co-curricular activities, etc.

05

Total 40

(b) Semester end examination (Pattern of Question Paper):-

Theory

First Semester (Duration 2 hrs.)

Questions in Examination Paper Units Maximum Marks

Q - 1 1, 2,3 15

Q - 2 1 15

Q - 3 2 15

Q - 4 3 15


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Total 60

• Question no. 1 should be of short answer type questions having six sub questions (2 from each unit) of 3 marks each. Total 5 questions are to be attempted.

• Question 2, 3 & 4 should be from topics mentioned in the table total 3 sub questions to be attempted of 5 marks each out of the choice of 4 sub questions.

Conduct of Practical Examination



1 Two best practical 10

2 Journal 05


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3 Viva 05

4 Internal assessment 20


• Candidate will be given a menu comprising of 4 dishes. • Indent sheet and plan of work sheet to be filled by the candidate of the menu he

gets. • He / she supposed to collect indents, prepare and present the dishes in the menu

within stipulated time. • Cleaning and securing equipments and working area is also to be done within

stipulated time.

Assessment will be done as follows –

Journal Indent Sheet

& plan of work

Colour Consistency Taste Texture Viva-voce Personal Grooming,Cleaning

10 10 10 10 10 10 10 10

Marks obtained out of 80 shall be converted to out of 30 to the next integer for final calculation.


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FOOD AND BEVERAGE SERVICE SEMESTER – II (THEORY)

Name of the Programme Duration Semester Course/

Course Code

B.Sc. in Hospitality Studies Six Semesters II Food & Bevera

ge Service-II(USHO

202)


USHO202 Food & Beverage Service-II

2+2




Theory Practical

Actual Contact 3 4

Credit 2 2


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Semester II – 15 weeks


Hours /

week

Total Hours

Notional

Hours

Credits

Total Marks

Hours /

week

Total Hour

s

Notional

Hours

Credits

Total Marks

Lecture +

Practical

03 45 25 02 04 60 10 02 04

OBJECTIVES:

At the end of semester II the student will be able to identify:

• The different types of Menus and principles of menu planning. • Sequence and course in the French classical menu also identify general

accompaniments. • Types, storage and service of Tobacco and Non alcoholic beverages. • Simple control system followed in a restaurant.


UNIT NO. TOPICS TOTAL NO. OF HOURS

I 1. MEALS AND MENU PLANNING

1.1 Menu – Origin, definition & objectives

1.2 Types of meals (Breakfast, Brunch, Lunch, Afternoon tea, High tea, Dinner)

1.3 Types of Menu

a) A la carte b) Table d’ hote c) Cyclic menu d) Banquet menu e) Carte du jour / plat du jour f) Californian menu g) Take-away

Other types of menu

a). Children’s menu

b). Club menu

15


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c). Ethnic menu

d). Health menu

e). Spa Menu,

f). Ayurvedic Menu

1.4 Principles of Menu planning

1.5 Breakfast: English, Continental, American, Indian

1.6 Types of Tea Service: Full Afternoon Tea, High Tea.

II.

1. French Classical Menu:

1.1 a. Sequence and Courses.

b. General Accompaniments.

1.2 Ice creams: Types & categories of Ice creams

12

2. TOBACCO

a) Introduction to Cigars and cigarettes. b) Types of tobacco c) Shape, size, color & Brand names with country of origin.

03

III.

1.1 NON ALCOHOLIC BEVERAGES

a. Definition of beverages b. Classification chart –alcoholic & non alcoholic drinks. c. Stimulating-Tea, Coffee & Cocoa, ( origin, manufacture,

Method of preparation, types & brands) d. Nourishing-health drinks e. Refreshing –juices, squashes, crushes, syrups & aerated

water f. Table Water (origin, types & brands) & carbonated water.

06


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1.2 SIMPLE CONTROL SYSTEMS.

a) Restaurant reservation system b) KOT Checking System c) Types of KOT / BOT d) Method of billing (manual & computerised)

05

GLOSSARY

Aboyeur A la Carte

A l’Anglaise A l’Orly

Aperient water Allemande

Brunch Banquet

Buffet Froid Brasserie

Bisques Batwina

Brotsch Bouillabaisse

Bills of fare Balsamic Vinegar

Chalybeate water Chateaubriand

Consomme Canapé

Caesar Salad Charcuterie

Corn on the cob Cranberry Sauce.

Cayenne Pepper Cumberland Sauce.

Café au lait Caviar

Cyclic Menu Carte du jour

Dessert Debarrasseur

Entrée Escargots

Entremets En cocotte

Farineux Formage

04


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French Dressing Fruitarians

Gravlax Gnocchi

Hors-d’oeuvres Hûitres

Humidor Horseradish Sauce.

Kroupnich Kosher

Legumes Lacto-Ovo Vegetarians

Mineral water Malt Vinegar

Menu Mousses

Macaroni Mint Sauce

Maitre d’ hotel Nicoise Salad

Natural Spring water Oeufs

Olive Oil Potages

Poisson Pates

Parisienne Rouille

Releve Rôti

Sorbet Salade

Savoureux Smoked Salmon

Sur la plat Semolina

Tofu Tabasco Sauce

Tartare Sauce Table d’hôte

TIPS Worcestershire Sauce


REFERENCE BOOKS:-

• Dennis Lillicrap, John Cousins and Robert Smith- • Vijay Dhawan- Food and Beverage Service • Peter Dias- The Steward- • John Fuller & A.J. Currie-


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• Sudhir Andrews- Food and Beverage Service- • Bobby George-Food & Beverage Service-

FOOD AND BEVERAGE SERVICE SEMESTER - II(ASSIGNMENTS)



1. Planning a 13 course French classical menu with general accompaniments.

2. Planning of an a la carte menu of a Specialty Restaurant or coffee shop.

3. Planning of American and continental breakfast menu with appropriate layout.

4. List five types of Tea and Coffee , explaining the composition of each.

5. Formats of special food checks (KOT)

FOOD & BEVERAGE SERVICE SEMESTER – 2

(PRACTICAL)



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1

MEALS AND MENU PLANNING

• Menu Planning (Planning and compilation of 4,5,6 courses menu. lunch and dinner, English & French )

Table d hote menu (cover, taking order & service)

12

2

• Types of table service

o Silver service/ English service o American/ Plated o Family o Russian o French/ butler

08

3 Points to be considered while waiting at the table. 01

4 Menu, cover, taking order & procedure for Service of Breakfast (Continental, American, English & Indian. 10

5 Breakfast tray & trolley setups. 03

6 Taking order & service of pot tea & coffee. 02

7 Menu, cover, taking order & procedure for full afternoon tea. (table, tray & trolley) 04

8 Menu, cover, taking order & procedure for High Tea. (table, tray & trolley) 04

9

NON ALCOHOLIC BEVERAGES.

• Service of carbonated (fresh lime soda & soft drinks), refreshing (juice), nourishing (milk shakes)

02

10 • Procedure of service of tea. (tea bags, envelop, camomile & jasmine).

02

11 • Procedure of service of coffee (instant, plunger, filter, cappuccino & ristretto)

02

12 CHAPTER 3. TOBACCO

Procedure of Service of cigars and cigarettes. 02

13

CHAPTER 4. SIMPLE CONTROL SYSTEMS.

Writing of manual food check (KOT, suivant, supplement, retour en place, accident & Non chargeable)

04


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14 Guest lecture on food & beverage controls

After the lecture the student is required to submit a report. 04









05

Total 40


Theory



Q - 1 1, 2, 3 15

Q - 2 1 15

Q - 3 2 15

Q - 4 3 15

Total 60



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2 Journal 05

3 Viva 05

20


• A candidate will be given a menu to compile and laying table for it. • Assessment will be done as follows

Journal Grooming Service of Food & Non-Alcoholic Beverages

Menu Planning

Cover laying

Viva -voce

10 10 10 10 10 10



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FRONT OFFICE SEMESTER – II (THEORY)


B.Sc. in Hospitality Studies Six Semesters II FRONT OFFICE II(USHO 203)


USHO203 FRONT OFFICE-II 2




Theory Practical

Actual Contact 3 --

Credit 2 --


THEORY PRACTICAL

Hours / week

Total Hours

Notional

Hours Credits Total

Marks

Hours /

week

Total Hours

Notional

Hours

Credits Total Marks


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03 45 25 02 -- -- -- -- --

OBJECTIVES:

At the end of semester II:-

The student should be able to understand the concept and functioning of room reservations, Reception and Guest services.


.


UNIT NO. TOPICS TOTAL NO.

OF HOURS

I

RESERVATIONS

• Sources of Reservations • Modes of Reservations • Types of Reservations • Systems of reservations • Overbooking • Job Description of Reservation Personnel

15

II.

RECEPTION

• Profiling the guest • Guest Registration Process • Regular and Non Regular Guest • ‘C’Form & ‘F’ From

15

III.

GUEST SERVICES

• Handling Guest Mail • Message Handling • Custody and Handling of Keys • Guest Paging • Safe Deposit Locker • Guest Room Change • Custody of Deposited Luggage

15


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REFERENCE BOOKS:-

Name of the book Author Publisher Place of Publication

Jatashankar Tiwari Front Office Management

Oxford University Press

New Delhi

Andrews, Sudhir Hotel Front Office Training Manual


New Delhi

Kasavana, Michael & Brooks, Richard

Managing Front Office Operations

AHMA USA

Baker & Bradley Principles of Hotel front Office Operations

Cassell

London

Deveau, insley & deveav, Patricia

Front Office Management and Operations (2)

Prentice Hall

NEW JERSEY

Bullied, An Ritchie, Caroline

Reception Stanley Thornes

london

Chakravarti, B.K. Front Office Management In Hotel

BNS Publishers

New Delhi

Braham, Bruce Hotel Front Office Hutchinson

London

Ford, Robert & Heaton, Cherrill

Managing the guest Experience

Delmar Publishers

London

Bardi,James Hotel Front office Management

John wiley & sons

new Jersey

Aggarwal.Ravi Hotel front Office

sublime Publications

jaipur


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Huyton Jeremy & Baker Sue Case Studies in Rooms

Operations and Management

Hospitality Press P Ltd.

Melbourne

Bhatnagar S.K. Front office Management

Frank Bros & Co.

New delhi

Andrews, Sudhir

Hotel Front Office Training Manual(latest ed)


New delhi

Chakravarti B.K.

Front Office Management in Hotel

CBS Publisher

New Delhi

Chakravarti B.K.

Concept of Front Office Management

APH Publishing

New Delhi

India(Tourist Guide) Lonely Planet

FRONT OFFICE SEMESTER - II (ASSIGNMENTS)



1 Indian States and Union Territories – Capital and Their regional languages

2 Fact sheet of 5 star hotels in Mumbai

3 Website Review of Hotels in Mumbai


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(b) Internal assessment- 40 marks






05

Total 40

b) Semester end examination (Pattern of Question Paper):-

Theory



Q - 1 1, 2, 3 15

Q - 2 1 15

Q - 3 2 15

Q - 4 3 15

Total 60




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HOUSEKEEPING SEMESTER – II (THEORY)


B.Sc. in Hospitality Studies Six Semesters II Housekeeping II(USHO

204)


USHO204 Housekeeping-II 2




Theory Practical

Actual Contact 3 --

Credit 2 --


THEORY


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Hours / week Total Hours Notional

Hours

Credits Total Marks

03 45 25 02

OBJECTIVES:


• The student will be able to list and explain the various operational areas, procedures and formats of the housekeeping department.

• The student will be able to enlist and implement Standard Operating Procedures (SOP’s) for routine cleaning procedures of various guest areas.



OF HOURS

I.

1. CLEANING OF DIFFERENT AREAS

1.1 Safe & Hygiene Cleaning

1.2 Principles & Factors Responsible for Cleaning

1.3 Types of Cleaning

1.4 Public Area Cleaning

1.5 Room Cleaning- Occupied, Departure & Vacant

1.6 Under Repair Room

1.7 Glossary

15

II.

1. TYPES OF ROOM SERVICES

1.1 Morning, Evening Service & Special Services 03

2. MAIDS SERVICE ROOM / HOUSE KEEPING PANTRY

2.1 Location

2.2 Layout

2.3 Setting up a Maids Trolley

04


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3. GUEST ROOM SUPPLIES & AMENITIES

3.1 Standard, Regular, VIP

3.2 Standard Contents of a Guest Room

04

4. FORMATS USED IN THE HOUSEKEEPING DEPARTMENT

4.1 Lost and Found Register 4.2 Lost and Found Slip 4.3 Gate Pass 4.4 Key Control Register 4.5 Guest Message Register/ Call Register 4.6 Housekeeping Room Status Report

4.6.1 Floor Supervisors Report 4.6.2 Control Desk Rooms Report (consolidated) 4.7 Departure / Clearance Report

4.8 Housekeeping Room Inspection Checklist / Maids Report

4.9 Log Book 4.10 Missing / Damaged Property Register

4.11 Maintenance Register

4.12 Spring Cleaning / Deep Cleaning Format

4.13 Special Cleaning Format

04

III.

1. LOST & FOUND

1.1 Procedure & Records 04

2. KEY & KEY CONTROLS 02

3. SITUATION HANDLING

3.1 How to enter a guest room

- if the guest is sleeping in the room

- if the guest is in the bathroom

- if the guest in the room is inappropriately dressed

3.2 Maintenance Complaints

06


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3.3 Opening of a room for guest

3.4 Room Status Discrepancy

3.5 Handling reportable situations

- DND

- DL

- Scanty Baggage

- No Baggage

- Sleep Out

- Suspicious Person

- Extra Person

4. PEST CONTROL

4.1 Prevention and control of commonly found pests –

- Mosquitoes - Flies - bed-bugs - cockroaches - lizards

- white ants / termites - spiders - rodents - wood borers - pigeons

03


REFERENCE BOOKS:-

1. Hotel Housekeeping Operations and Management – G. Raghubalan & Smritee Raghubalan – Oxford University Press.

2. Housekeeping Operations, Design and Management – Malini Singh & Jaya B. George – Jaico Publications.

3. Housekeeping Management – Margaret Kappa, Aleta Nitschken, Patricia B. Schappert – A.H. & L.A.

4. Hotel Hostel and Hospital Housekeeping – Joan Branson & Margaret Lennox – 5. Hotel Housekeeping Management & Operations – Sudhir Andrew – McGraw Hill

Companies.

HOUSEKEEPING SEMESTER – II (ASSIGNMENTS)

All students should be given individual assignments. Out of the following given options each student needs to work on any 2.


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SR. NO. TOPIC FOR ASSIGNMENT MARKS

1. Different types of Cleaning Equipments with their brands, price and capacity

OR

Different types of Cleaning Agents with their brands, price and dilution ratio

10

10

2. Composition, price, use and care and maintenance of different surfaces used in the hospitality industry (any 1 surface per student)

- Marble - Granite - Kota - Ceramics - Stone - Wood

- Vinyl - Glass - Kadappa - Rubber - Vitrified Tiles - Mosaic

10


(c) Internal assessment- 40 marks






05

Total 40


Theory


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Q - 1 1, 2,3 15

Q - 2 1 15

Q - 3 2 15

Q - 4 3 15

Total 60




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Rooms Division Management –II (Practical)


B.Sc. in Hospitality Studies Six Semesters II RDM-I Practical-USHO205


USHO205 RDM-Practical-II 2


For Subject per week1 lecture/period is 60 minutes duration

Theory Practical

Actual Contact -- 4

Credit -- 2


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THEORY PRACTICAL

Hours / week

Total Hours

Notional

Hours

Credits

Total Marks

Hours /

week

Total Hour

s

Notional

Hours

Credits Total Marks

-- -- -- -- -- 4 60 10 02 --


FRONT OFFICE PRACTICAL – II

Sr. Topic Hours

1 Taking down a room reservation 8

2 Check in procedure 8

3 Check out procedure 8

4 Escorting a guest 6


HOUSEKEEPING PRACTICAL – II

SR. NO. TOPIC HOURS

1. Bed making by the Traditional method, making bed with a duvet, summer bed, turn down service, foot fold etc – Explanation and demo

06

2. Bed making - practice 08

3. Guest room Cleaning 04

4. Bath Room Cleaning 04

5. Carpet Cleaning – Spot cleaning and Vacuuming 02

6. Telephone Cleaning 02

7. Leather and Rexene cleaning 02


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8. Painted surface cleaning – spot cleaning 02


(a) Semester end examination (Pattern of Question Paper):-

Theory



Q - 1 1, 2,3 15

Q - 2 1 15

Q - 3 2 15

Q - 4 3 15

Total 60







2 Journal 05

3 Viva 05

20


• A candidate will be given a 2 activities bed making and polishing or special cleaning of any surface or area

• Assessment will be done as follows


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Journal Grooming Work sheet Activity One Activity Two Viva-Voce

10 10 10 10 10 10


COMMUNICATION SKILLS ( ENGLISH & FRENCH)

LANGUAGE SKILLS – 45 Hours

Name of the Programme Duration Semester Course/C

ourse Code

B.Sc. in Hospitality Studies Six Semesters II

Communcation Skills –II

USHO206


USHO 206 Communication Skills (English and French) 2


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Theory Practical

Actual Contact 3 --

Credit 2 --


THEORY PRACTICAL

Hours / week

Total Hours

Notional

Hours

Credits

Total Marks

Hours /

week

Total Hours

Notional

Hours

Credits Total Marks

03 45 25 02 -- -- -- -- --

Unit 1

1 CONCEPT OF COMMUNICATION

1.1 Process of Communication /

4 Hours

1.2 Feed Back

1.3 Methods of Communication – Verbal / Non-Verbal

1.4 Channels of communication

1.5 Barriers of Communication

2 ORGANIZATIONAL COMMUNICATION

2.1 Upward, downward, lateral communication and their purposes functions, grapevine 2 Hours

2.2 Written communication – Memos, Circulars, notices

French

1 Time, At the Office in a restaurant, Asking direction 9 Hours

UNIT 1-15 TEACHING HOURS

Unit -2

BUSINESS COMMUNICATION

1 1.1 Planning the right look of a letter 5 Hours


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1.2 Types of letters- quotations, orders, claim and adjustment, sales, application, complaint / apology

REPORT WRITING

2 2.1 Types of Reports

2.2 Structure of a report

2.3 Types of Reports

(French)

1 Receipes-put in the correct order, Translate to English, Making Tea, Coffee, Bechamel,Veloute, Simple soups and salads 10 Hours

2 Culinary Terms


Unit -3

1 GROUP COMMUNICATION

1.1 Types of meetings /Advantages and Disadvantages

2 Hours 1.2 Participants Responsibilities / Brain Storming

1.3 Structure of a meeting – Agenda and Minutes

2 PRESENTATION

2.1 Making effective presentation /Speaker's appearance and personality 2 Hours

2.2 Using Visual aids

3 INTERVIEWS

3.1 Purpose / Types 2 Hours

3.2 Candidate's preparation – GD / PI

(French) 7 Hours 1 French Basic Conversation and Translation of Passages from French

to English


Total Theory Hours 45 Hours

REFERENCE (English)


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•Business Communication – Meenakshi Raman and Prakash Singh •Business Correspondence and Report writing – R.K.Sharma and Krishna Mohan •Business Communication – Chaturvedi •High School English – Wren and Martin •Understanding Human Communication – Ronald B Adler and George Rodman (with CD) •Skills Development for Business and Management Students - Kevin Gallagher •Personality and Skills Development – Barun Mitra (with CD) •Technical Communication , 2nd Edition – Meenakshi Raman (with CD)

REFERENCES (French)

E. J. Neather - Mastering of French I & II - Macmillan - 1982 Bridget Anfossy - Speak French Today - Augo - 1991 R. Diez La Cortina - Cortina's French Method - Grosset & Dunlop - 1988 Mathuram Bondo - Modern French Course - D. C. Heath & Co. -.1983. Course de langue et civilizaiion Franchises. G. Mauger. Oxford French Dictionary




1 Two assignments / projects 20


3 Active participation in routine class instructional deliveries (case studies/ group discussion/ presentation)

05

4

Overall conduct as a responsible student, manners, skill, in articulation, leadership qualities & teamwork demonstrated through organizing co-curricular activities, etc.

05

Total 40


Theory


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Q - 1 1, 2,3 15

Q - 2 1 15

Q - 3 2 15

Q - 4 3 15

Total 60

PRINCIPLES OF HOTEL ACCOUNTANCY


B.Sc. in Hospitality Studies Six Semesters II PRINCIPLES OF HOTEL ACCOUNTANCY

(USHO 207)


USHO 207 PRINCIPLES OF HOTEL ACCOUNTANCY

2




Theory Practical

Actual Contact

3 --

Credit 2 --


THEORY PRACTICAL

Hours / week

Total Hours

Notional

Hours

Credits

Total Marks

Hours /

week

Total Hour

s

Notional

Hours

Credits Total Marks

03 45 25 02 -- -- -- -- --


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SEMESTER – II

Sr. Topic Hr

Unit – I (15 Hours)

1. Introduction to Accounting & Double Entry Book-Keeping 3

1.1 Terms (Account , Capital, Asset, Liabilities, Drawing, Goods, Debtor, Creditors, Solvent, Insolvent, Purchases, Sales, Bad debts)

1.2 Nature, Importance, Objectives & advantages of accounting

1.3 Nature & advantages of Double Entry Book –Keeping

1.4 Classification of accounts.

1.5 Applying Debit & Credit rules to a Transaction

2. Journal 4

2.1 Importance of Journal & its format

2.2 Narrations

2.3 Journalising simple & compound entries

2.4 Practical Problems

3. Ledger 4

3.1 Importance of ledger & its format

3.2 Posting entries & balancing ledger accounts

4

Subsidiary Books

4.1 Advantages of subsidiary Books


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4.2 Types of subsidiary Books 4

4.3 Practical problems on Purchase Book, Sales Book, Purchase – Return Book & Sales Return Book.

UNIT -II

1. Elements of cost & concept of Profit 7

1.1 Material cost (food & Beverage), Labour cost, overhead cost, Gross Profit, After wage profit & Net Profit.


1.3 CASH BOOK 7

1.4 Triple Column Cash Book

1.5 Contra Entries


1.7 Types of Bank Account, Types of Cheques

2. Bank Reconciliation Statement 6

2.1 Purpose of Preparing B.R.S

2.2 Advantages

2.3 Simple Practical Problems

3 Trial Balance 1

3.1 Importance of Trial Balance

3.2 Net format of T.B

4. Capital & Revenue Expenditure & Deferred Revenue Expenditure 1

4.1 Nature of Capital & Revenue Expenditure

4.2 Nature of Deferred Revenue Expenditure


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4.3 Examples

1. Final Accounts of sole – Trader (with Adjustments) 10

1.1 Importance, Purpose & Need for preparation of Final accounts.

1.2 Practical Problems covering the following adjustments:-

Closing stock

Prepaid Expenses

Outstanding Expenses

Depreciation

Bad Debts & Provision for Bad debts

2. Break Even Analysis :- 5

2.1 Variable cost, fixed cost & semi variable cost.

2.2 Contribution, Profit/Volume Ratio & Break Even Point.

2.3 Simple Practical Problems


(b) Internal assessment- 40 marks






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05

Total 40


Theory



Q - 1 1, 2, 3 15

Q - 2 1 15

Q - 3 2 15

Q - 4 3 15

Total 60




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PRINCIPLES OF MANAGEMENT

SEMESTER – II (THEORY)


B.Sc. in Hospitality Studies Six Semesters II PRINCIPLES OF MANAGEMENT

(USHO 208)


USHO208 PRINCIPLES OF MANAGEMENT

2




Theory Practical

Actual Contact

3 --

Credit 2 --



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THEORY PRACTICAL

Hours / week

Total Hours

Notional

Hours

Credits

Total Marks

Hours /

week

Total Hour

s

Notional

Hours

Credits Total Marks

03 45 25 02 -- -- -- -- --


OBJECTIVES:


• Programme activities and lecture to learn about emerging Indian Corporate World and Global Phenomenon with stress upon hospitality industry.

• To train the student as future managers and make them understand the working of an organisation.

• Teaching through PowerPoint presentations, case studies, activities, brain storming sessions, SWOT/PEST analysis etc.

• Trying to bridge the gap between management studies and real corporate world through real time stories from newspapers, journals and business magazines, books.

• Encouraging students to read more so as to refine their analytical power and sharpen business sense and become more aware of the business environment.

• Opportunity to participate in business discussions, article/book reviews and presentations



OF HOURS


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I.

1. INTRODUCTION TO MANAGEMENT

1.1 Evolution of management

1.2 Definitions and Importance of Management

1.3 Management as a Science and Art

1.4 Principles of Management (14 principles of Fayol)

1.5 Levels of Management and their functions

1.6 Managerial skills

1.7 Functions of Management

1.8 Process of communication

1.9 Business communication

2. PLANNING

2.1 Definition and Characteristics

2.2 Planning Process (Steps in Planning)

2.3 Essentials of a Good Plan

2.4 Vision and mission Statements

2.5 Planning with relation to hospitality industry

2.6 Meaning and Process of MBO

2.7 Meaning and steps in Decision Making

15


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II

3. ORGANIZING

3.1 Meaning and Process of Organizing

3.2 Formal and Informal Organization and Distinction

3.3 Span of control (Meaning and Importance)

3.4 Tall and Flat Organization

3.5 Definition and Process of Delegation

3.6 Centralization and Decentralization of Authority

3.7 Departmentation and Basis of Departmentation

3.8 Organisation chart

3.9 Closed vs open system of organisation

3.10 Line and Staff organization

4. STAFFING AND COORDINATION

4.1 Meaning and Imporance of Staffing

4.2 Internal and External Sources of Recruitment

4.3 Coordination - As an essence of Management

4.4 Principles of Coordination

15


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III

5. DIRECTING, MOTIVATING AND LEADING

5.1 Meaning and importance of Directing

5.2 Element of Directions / Components

5.3 Definition of Motivation and factors

5.4 Maslow's Need Hierarchy Theory

5.5 Mc Gregor's Theory X and Theroy Y

5.6 Definition of Leadership and Leader

5.7 Qualities of a Leader

5.8 Leadership Styles

5.9 Leaders from hospitality industry

5.10 Leadership theory

6. CONTROLLING

6.1 Meaning

6.2 Steps in Control process

6.3 Types of control:feed forward,feedback,concurrent

6.4 Time Management

15

REFERENCES

• Principles of Management – P.C.Tripati and Reddy • Management Principles and Practices – Dr.M.Sakthivel Murugan • Management and Organizational Development - Micheal Vaz and Meeta Seta • Principles of Management-Harold Koontz


(c) Internal assessment- 40 marks


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05

Total 40


Theory



Q - 1 1, 2, 3 15

Q - 2 1 15

Q - 3 2 & 3 15

Q - 4 Case study from any unit 15

Total 60



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